Calamarata with King Prawns, Mascarpone and Lemon

Passaggi6

1. 1

   Passaggio 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.

   gamberoniolio d'oliva1 cucch. di 3 cucch.
2. 2

   Passaggio 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

   Passaggio 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.

   scalognoagliopeperoncinobasilicoolio d'oliva2 cucch. di 3 cucch.
4. 4

   Passaggio 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

   Passaggio 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.

   gamberoniprezzemoloolio d'oliva
6. 6

   Passaggio 6. Emulsify the sauce

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