Ingredients

The following ingredients have 6 Servings
  • 12 extra-large green (raw) king prawns
  • 140g dried spaghetti
  • 2 cloves garlic, grated
  • ½ large brown onion, finely diced
  • 1 cup cherry tomatoes, halved
  • ½ tsp salt
  • ¼ cup white wine
  • 1 tbsp butter
  • ¼ cup finely chopped parsley, to serve
  • freshly grated parmesan cheese, to serve
  • ½ cup olive oil
  • ½ large brown onion, finely diced
  • ¼ tsp salt
  • reserved heads and shells from the prawns

Instruction

  • <p>Peel the prawns, reserving the heads and shells. Remove and discard the intestinal tract. Set the peeled prawns aside in the fridge.</p> <p>For the prawn oil, heat 1 tbsp of the olive oil in a small saucepan over medium heat and add the onion, salt and the prawn heads and shells. Stir until the heads and shells are bright orange and fragrant.</p> <p>Add the remaining oil and cook over very low heat, uncovered, for a further 20 minutes, stirring occasionally. Pour the oil through a fine sieve to remove any solids. You should be left with just over a quarter of a cup of prawn oil.</p> <p>Cook the spaghetti in plenty of boiling salted water according to the packet directions. About 6 minutes before the pasta is ready, heat half the prawn oil in a large frying pan over medium-high heat and add the garlic and onion.</p> <p>Keep the other half of the prawn oil for another purpose. Fry for a minute or two until fragrant, then add the raw prawns, cherry tomatoes and salt. When the prawns are nearly cooked, add the white wine and butter and bring to a simmer, stirring frequently.</p> <p>When the pasta is al dente, transfer it straight from the water to the frying pan and toss with the other ingredients.</p> <p>Add about two tablespoons of the pasta water to the pan and toss to emulsify into a light sauce. Toss through the parsley and serve immediately with a very light scattering of freshly grated parmesan cheese.</p> <p><strong>ADAM'S&nbsp;TIP<br></strong>The key with oil-based pasta sauces is that they shouldn't taste oily. Transferring the pasta straight from the pasta water into the pan brings a little of the pasta water with it to help emulsify the sauce.</p> <p>&nbsp;</p> <p><strong>Correction:</strong> the original version of this recipe published in <em>Sunday Life</em> listed the serves as six. This recipe serves two.</p>