← Nouns Cooking · Italian

Ingredients

• 1 kg large raw prawns or langoustines, shell on
• 400 g tinned peeled tomatoes, crushed
• 3 cloves Garlic, finely chopped
• 1 Red chilli, finely chopped
• 100 ml dry white wine
• 2 tbsp Breadcrumbs
• 5 tbsp extra virgin olive oil
• 3 tbsp Parsley, chopped
• Salt
• 300 g spaghetti or crusty bread, to serve (optional)

Method

1. With scissors, snip along the back of each prawn shell and pull out the dark vein, leaving the shells on.
2. Warm the oil in a large wide pan over medium heat and fry the garlic and chilli for 1 minute without browning.
3. Add the prawns and cook for 2 min, turning, until they start to turn pink. Pour in the wine and let it bubble for 1 minute.
4. Stir in the tomatoes and the breadcrumbs with a pinch of salt and simmer for 8–10 min, turning the prawns now and then, until the sauce thickens and the prawns are cooked through.
5. Scatter with parsley and serve with bread for mopping, or toss with spaghetti.

Tips

• Eat with your fingers and suck the heads: that is where the flavour hides. Contains crustaceans.
• Swap the breadcrumbs for a spoon of polenta flour to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Great Italian Chefs