A delicious pasta fish dish from Catherine Fulvio.
Ingredients
- 300 g tagliatelle
- 32 dublin bay prawns (with 4 extra for finishing)
- 2 medium courgettes (grated)
- 1 anchovy (chopped)
- 1 can of cherry tomatoes
- 1 large red chilli (diced)
- 1 large clove garlic (diced)
- 80 ml dry white wine
- olive oil, extra virgin
- salt & pepper
- 1 lemon
Method
- Remove the head, tail and de-vein thirty two Dublin Bay prawns.
- Slice the remaining four in half and de-vein. Lay them on a grill rack, flesh side up and season with salt, pepper and extra virgin olive oil.
- Then cook the tagliatelle following the packet instructions.
- Meantime, in a hot frying pan, add a little olive oil and lightly sauté the prawns.
- Remove them and set them aside. Then add the anchovy, garlic, chilli and courgettes to the hot pan and cook the mixtute lightly.
- Pour over the white wine and cook for a few minutes. Add the cherry tomatoes and heat through, lightly crushing the tomatoes as you gently stir.
- Put back the prawns into the pan. Season with salt and pepper (and maybe a pinch of sugar).
- Meantime, grill the remaining 4 Dublin Bay Prawns (8 halves) and finish with a squeeze of lemon juice.
- Drain the tagliatelle and add to the sauce.
- Arrange on a serving platter and place the Dublin Bay prawns on top.
