Cold spaghetti at 4925 km – cold spaghetti with prawns in tomato and anchovy sauce


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Tomato, anchovy and smoked oil sauce

Basil mayonnaise

To serve

Begin by preparing the tomatoes for the pasta sauce. Blitz the tomatoes in a blender to form a smooth purée, then transfer to a muslin cloth lined with the basil leaves and leave to infuse for 1 hour, placing a bowl underneath to collect the water
Meanwhile, prepare the smoked oil. Pour the oil into a shallow tray and place on a rack. Heat some wood chips in a large wok or tray until smoking and place the wood chips on top, then cover in tin foil and leave to smoke for 30 minutes
  • 35g of olive oil
For the mayonnaise, blanch the basil leaves in boiling water and immediately refresh in iced water to cool. Place in a blender with the olive oil and blitz to form a smooth purée
  • 200g of basil
  • 100ml of oil
Whisk the egg yolks in a large bowl and gradually add the basil purée, followed by the lemon juice and salt to taste. Mix together thoroughly until glossy and emulsified, then set aside until ready to serve
Bring a large pan of salted water to the boil and add the spaghetti. Cook for 8–10 minutes until tender, then drain and plunge into icy water to cool. Once cool, drain again and set aside
Meanwhile, chop the prawns into small pieces and season well with salt and a dash of olive oil
Mix the drained tomato water with the anchovy sauce and smoked oil, adding pepper to taste. Fold through the cold spaghetti, ensuring the sauce is evenly distributed
To serve, spoon a generous serving of basil mayonnaise onto each plate and top with a mound of spaghetti. Pile the dressed prawns on top of the spaghetti and garnish with basil, sorrel and chervil leaves
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