Prawn spaghetti
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Prawn spaghetti

Prawn spaghetti

prawn spaghetti

Recipe (dinner)

We’ve teamed up with Etihad Airways and they took us to Perth on the West Coast of Australia! From Perth, we went to Exmouth, and it is here where some of the most sustainable wild prawns are being caught. Time for a prawn spaghetti full of flavour, with a sauce made of the heads and tails. (Image: © David Loftus)

  • 1

    In a glass, infuse the white wine with the saffron.

  • 2

    Peel the prawns and cut them in 1,5 cm. pieces. Save the heads and the tails. Place a frying pan on high heat and add some vegetable oil. Fry the prawn heads and tails for 3 minutes and add the onion and anchovies. Fry for two more minutes.

  • 3

    Lower the heat to medium high and add the saffron infused white wine, tinned tomatoes and 2 tablespoons of water. Simmer for 10-15 minutes.

  • 4

    Blend the sauce with a handheld blender and drain the sauce into a saucepan with a sieve. Make sure you press out all the flavours and set aside.

  • 5

    Cook the pasta al dente according to the package instructions. Meanwhile, fry the garlic and fennel for 3 minutes in vegetable oil on medium high heat. Add the prawns and fry for two minutes.

  • 6

    Pour in the sauce and bring it to very low heat. Add the cherry tomatoes and season with salt, pepper and a few drops of lemon juice.

  • 7

    Add the cooked spaghetti and chopped parsley to the sauce and mix well. Divide the prawn spaghetti over the plates and finish with some fennel fronds, black pepper and a few drops of extra virgin olive oil.

(Image: © David Loftus)

Ingredients

  • - 5 saffron stamps

  • - 75 ml. white wine

  • - 12 tiger prawns, heads and tails on

  • - 1 onion, finely chopped

  • - 4 anchovy fillets in olive oil, drained

  • - 1 tin of canned tomatoes

  • - 200 g. spaghetti

  • - 1/4 fennel, cut in thin slices

  • - 1 garlic clove, finely chopped

  • - 6 cherry tomatoes, quartered

  • - juice of 1/4 lemon

  • - 2 tbsp. parsley, roughly chopped

  • - vegetable oil

  • - extra virgin olive oil

  • - salt and black pepper

  • - salt and pepper

  • 30 min
  • 2 persons