Ingredients
The following ingredients have 4 Servings
- 200ml shellfish oil (see recipe, right)
- ½ red onion, finely sliced
- 3 cloves garlic, finely sliced
- 1 chorizo, thinly sliced
- 1 punnet cherry tomatoes
- 1kg vongole clams
- 100ml white wine
- 8 large raw prawns, split down the back and deveined
- 10 large raw prawns, peeled and deveined
- olive oil
- salt and pepper
- 1 bunch basil, leaves roughly torn
- 500g squid ink pasta, cooked
- <b>Shellfish oil</b>
- 200ml olive oil
- 1 red onion, finely sliced
- 4 garlic cloves, roughly chopped
- 2 long red chilies, finely sliced, seeds and all
- 1 tbsp paprika
- shells of 10 large prawns
- salt and pepper
Instruction
- <p><b>Pasta</b></p> <p>Put a large heavyset pot with a lid on a high heat. Add shellfish oil, red onion, garlic and chorizo and cook until the onions are soft and the chorizo is lightly fried.</p> <p>Add the cherry tomatoes and cook until soft.</p> <p>Add the vongole clams and white wine, then put the lid on for four minutes.</p> <p>Brush the unpeeled split prawns with olive oil, season, grill on the barbecue for two minutes each side and set aside.</p> <p>Add the peeled prawns to the vongole mix and cook for a further two minutes with the lid on<b> </b>or until all the clams are open.</p> <p>Add the grilled prawns, basil and cooked squid ink pasta, give a good toss, season and <a href="https://www.goodfood.com.au/recipes/rocket-pear-and-parmesan-salad-recipe-20170719-gxe9lx">serve with rocket and pear salad</a>.</p> <p><b>Shellfish oil</b></p> <p>Put a large, heavy frying pan on a high heat and add the olive oil, red onion, garlic and chilies. Cook until the onions are soft then add the paprika and prawn shells.</p> <p>Cook on a high heat for 3-4 minutes, then reduce heat to very low for another 10 minutes, which helps infuse the oil with flavour.</p> <p>Strain through a fine sieve, reserve the oil for the pasta and discard the rest.</p>
