Benedetto Cavalieri spaghettone with red prawns and wild fennel

PT1H30M

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Ingredients

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Red prawns with spaghetti

  • 16 red prawns, medium-sized
  • dill
  • 360g of spaghetti, preferably Benedetto Cavalieri
  • extra virgin olive oil
  • salt
  • Sarawak black pepper

Pasta sauce

To serve

1
Shell the prawns and keep the heads for the sauce. Chop the meat finely with a knife and season with olive oil, salt and pepper. Make 4 quenelles out of the mixture
  • 16 red prawns, medium-sized
  • extra virgin olive oil
  • salt
  • Sarawak black pepper
2
For the sauce, sweat the spring onions with 2 of the garlic cloves and a drizzle of extra virgin olive oil. Remove the garlic, add the prawn heads and increase the heat. Brown the heads very well then add the cognac and cook until reduced
3
Add the tomato and dill and continue to simmer for about 1 hour. Cool and blitz in a blender to obtain a smooth and silky cream
4
Sweat the remaining 2 garlic cloves with some fresh chilli in a pan with a drizzle of extra virgin olive oil. Remove the garlic and add the red prawn sauce to the pan
5
Cook the spaghetti in boiling salted water until al dente – remember that spaghetti will be cooked in the pan with the sauce for the last 2 minutes so do not overcook
  • 360g of spaghetti, preferably Benedetto Cavalieri
6
Mix the pasta with the sauce, add some olive oil and season with salt
  • extra virgin olive oil
7
Create pasta ‘nests’ using a carving fork and spoon and place onto each plate. Place the red prawn quenelles on top of the nest, sprinkle with fennel and anise and garnish with some dill
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