Prawn Orecchiette with Roasted-Shell Olive Oil

  • 02 Apr - 08 Apr, 2022
  • Mag The Weekly
  • Cookery


· 12 whole raw prawns

· 6 tablespoons olive oil

· 150 g orecchiette

· 3-4 cloves garlic, sliced

· ½ teaspoon dried chilli flakes

· A handful parsley, chopped


Twist the heads off the prawns and peel the shells from the bodies (but don’t discard them), leaving the tails on. Cut down the back of the prawns and clean them thoroughly. Give them a rinse. Heat the olive oil in a frying pan and gently fry the heads and shells for five minutes. Scoop out the heads and shells leaving behind the oil. Cook the orecchiette in salted boiling water following pack instructions. Drain, keeping a cup of the cooking water. Add the garlic and chilli flakes to the oil. Fry for a minute. Add the butterflied prawns and a pinch of salt, and cook until just pink. Add the orecchiette to the pan with reserved pasta water to make it saucy, and toss. Add parsley and toss well before serving.