This dish started off being inspired by Aglio e Olio, and then combined with the flavours of Moules Marinière.
I started by seasoning and cooking the prawns hard in a pan. I reserved them.
On top of fond in the pan I sautéed off five or six garlic cloves and shallot. I cooked this down with black pepper, chilli flakes and dried parsley before adding capers.
Deglazed this with some white wine and started building an emulsion with pasta sauce.
When the pasta was ready i transferred it and the prawns back to the pan, added plenty of pasta water and some fresh parsley, lemon juice and zest.
Once plated i garnished with some more parsley, roasted prawn head oil and extra virgin olive oil.
Served with the Macon. £11 Tesco Express. Bargain.
by agmanning