Prawn Orecchiette with Roasted-shell Olive Oil

  • 22 Aug - 28 Aug, 2020
  • Mag The Weekly
  • Cookery


· 12 shell-on prawns

· 6 tablespoons olive oil

· 150 g orecchiette

· 2 garlic cloves

· Dried chilli flakes

· 1 bunch parsley


Twist the heads off the prawns and peel the shells from the bodies. Give the prawns a rinse then pat dry on kitchen paper. Heat the olive oil in a frying pan and gently fry for five minutes. Scoop out the prawns leaving behind as much oil as possible. Cook the orecchiette in salted boiling water following pack instructions. Drain and keep a cup of the cooking water. Add the garlic and chilli to the oil. Fry gently so the garlic doesn’t brown. Add the prawns and a pinch of salt, and cook until cooked. Add the orecchiette to the pan with pasta water to make it saucy, and toss. Add parsley and toss again before serving.