Chilli Prawn Pasta

This is my take on a typical Sicilian dish and is my favourite seafood pasta dish right now.

You need to buy 400g of large prawns or langoustines in their shells and heads on. This dish will serve about 4 people.

The prawns need to have the tail shells removed, deveined, but leave the heads on. If you have a good fishmonger he should do this for you but it’s easy to do yourself.

Chop 4 cloves of garlic and one fresh red chilli, mix with 4 tablespoons of olive oil.

Put your spaghetti or whatever shape pasta you prefer onto boil.
Now heat a wok or pan to gently cook the garlic, chilli and prawns in the olive oil. This needs to cook for about the same time the pasta takes to cook so no more than 6 minutes.

As the prawns cook, press the prawn heads with a wooden spoon to release their flavour and they will come away from the tails when cooked. Remove the heads from the pan and discard.

When the pasta is cooked add straight to the pan with the prawns and throw in a handful of flat leaf parsley to stir through.

I love this with slices of oven hot sourdough bread dri