Calamarata with King Prawns, Mascarpone and Lemon

Passos6

1. 1

   Pas 1. Sear the prawns

   Peel the prawns, then dice, season and sear over medium-high heat in a little olive oil until they develop some colour. Remove and set aside before they're fully cooked.

   llagostinsoli d'oliva1 cda de 3 cda
2. 2

   Pas 2. Make the prawn bisque

   20 min

   In the same pan, add the prawn shells and sauté with shallot, garlic and parsley stems until fragrant. Add a little tomato paste, deglaze with white wine, then cover with water and simmer for 20 minutes. Blitz, strain and set the prawn bisque aside.

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3. 3

   Pas 3. Infuse the aromatics

   2m 30s

   Add whole shallot, garlic, chilli and basil to a clean saucier with a generous amount of olive oil and sauté gently for 2-3 minutes to infuse, then remove.

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4. 4

   Pas 4. Reduce the tomato sauce

   Add the Calabrian chilli and sun-dried tomato, followed by the tomato passata and prawn bisque. Simmer and reduce until thickened. Meanwhile, cook the calamarata until just under al dente.

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5. 5

   Pas 5. Finish the pasta

   Add the pasta directly to the sauce and let it finish cooking in the saucier. Return the prawns, then add lemon zest, parsley, mascarpone and a good drizzle of olive oil.

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6. 6

   Pas 6. Emulsify the sauce

   Toss and emulsify everything together until the sauce is glossy, cohesive and clings properly to the pasta.