Spot Prawns with Nero di Seppia Pasta

🧂 Ingredients

• 2 tsp olive oil
• 4 crushed red chilies

  (see note)
• spot prawn shells

  from tails (see below)
• 3/4 cup water
• pinch saffron
• 1/4 cup warm water
• 450 g spot prawn tails

  (18-20 prawns, shell-on)
• 1 tbsp butter
• 1 tbsp olive oil
• 150 g white onion

  diced (~1.25 cups or 1/2 large onion)
• 4 cloves garlic
• 796 ml can diced tomatoes
• 1/2 tsp salt

  or to taste
• 350 g nero di seppia (squid ink) pasta

  (I used spaghetti, but other long/thin types are fine too)
• 1/2 cup mascarpone
• flat leaf parsley

  finely chopped, to serve

Instructions

• 1 (Optional but recommended) Wrap the saffron in a small square of aluminum foil,
  then toast in a hot pan or oven for about 1 minute. Remove from the pan and set
  aside to cool.
• 2 Lightly crush the saffron threads (e.g. with a mortar and pestle) and place into
  a small container. Pour hot water over the saffron, then loosely cover the
  liquid and set it aside, ideally for about 4 hours (see note).
• 3 Peel the spot prawn tails (take care - they've got some spines) and set the
  shells aside for making the stock.
• 4 In a small saucepan, heat 2 tsp of olive oil over medium-high heat. Add the
  crushed chilies and allow them to sizzle for about 30 seconds. Add the spot
  prawn shells and continue to cook for another minute, stirring a little to mix
  everything together. Add 3/4 cup of water, cover and bring to a boil. Reduce the
  heat to low and simmer.
• 5 Cook the stock for 15 minutes, then remove from heat and cool. Strain the stock
  to remove the prawn shells and peppers, then set aside.
• 6 Add butter and olive oil to a large saucepan or pot on the stovetop. Heat over
  medium. Once the butter has melted, add the onions and saute for 5-7 minutes, or
  until the onions are fragrant and somewhat translucent.
• 7 Add the garlic and saute for another minute.
• 8 Add the diced tomatoes and their tomato juice to the pot. Stir to combine.
• 9 Add the saffron water to the pot and bring the mixture to a simmer. Cover the
  pot and simmer over slightly reduced heat for 20 minutes, stirring occasionally.
  If the sauce thickens too much or is in danger of scorching, add a little water.
• 10 Add the spot prawn stock to the sauce, stir to combine, and simmer for an
  additional 20 minutes.
• 11 Use an immersion blender (or transfer the sauce to a blender/food processor) to
  blend the sauce to the desired consistency. I like it relatively smooth, but you
  can leave it chunky/rustic if you prefer.
• 12 Salt to taste. If ready to serve, leave the sauce simmering over low heat. If
  not, remove from heat and return it to a simmer before continuing to the next
  step.
• 13 Bring a large pot of salted water to boil. Cook the pasta until al dente, per
  the package instructions. Drain the pasta, retaining about 1/4 cup to add to the
  sauce.
• 14 Add the spot prawns and about 1/4 cup of the pasta water to the sauce. Continue
  to simmer until the prawns are just cooked through (about 3 minutes). Take care
  not to overcook the prawns, as they will become rubbery.
• 15 Plate individual portions of pasta. Top each serving with sauce. Add a large
  dollop (about 2 tbsp) of mascarpone, then top with 5 prawns and a little chopped
  parsley. Serve immediately.

Nutrition Info