- 1 1/2 pounds Alaskan spot prawns, deveined, shells on
- 2 tablespoons olive oil
- 3 cloves garlic, roughly chopped
- Crushed red pepper flakes
- 1 handful fresh parsley, finely chopped
- 1/2 cup dry white wine
- One 28-ounce can whole peeled (pelati) tomatoes, blended
- 1 pound linguine (best choice would be an old traditional bronze-drawn pasta)
- 1 handful fresh basil leaves, torn separate leaf from stem
- Extra-virgin olive oil, for serving
- Slice the back of each prawn with kitchen shears to expose the pulp and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Saute the garlic and a sprinkle of red pepper flakes until fragrant, about 1 minute
- Add the parsley and prawns. Cook the prawns on both sides until the color turns from dark gray (uncooked) to a vivid pink (cooked). Then add the white wine and stir well until the sharp smell of the wine is cooked off, about 1 minute (you don’t want it dry).
- Remove the prawns and sauce to a casserole dish and reserve. Remove the shells from spot prawns (try to save as much of the roe you can) and chop into bite-size pieces. Add the chopped prawns, chopped basil stems, and the tomatoes to the skillet and simmer over medium-high heat, about 15 minutes. Salt to you liking
- Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper “al dente” texture, drain it about 2 minutes before what is indicated.
- Move the pasta to the skillet and stir into the sauce for less than a minute on medium-high heat. Then move the pasta into a serving platter and organize the reserved prawns on top of it. Serve dressed with some fresh basil, a drizzle of extra-virgin olive oil and one final sprinkle of red pepper flakes.