Orecchiette, Prawns, Chilli & Saffron
Pasta / Spring / Natalia Schamroth / Serves: 3

300g orecchiette durum wheat pasta
3 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
20 prawns peeled, deveined and halved lengthwise
1 large red chilli, seeded and finely sliced
2 cloves garlic, finely sliced
1/2 teaspoon saffron threads, steeped in 1/4 cup warm dry white wine
1/2 cup tomato passata (Italian pureed bottled tomatoes)
2 tablespoons butter
2 tablespoons chervil leaves
1 lemon, quartered


Issue 118
Septmeber 2006

Boil the orecchiette in plenty of very well salted water until al dente (following the time on the packet).
While the pasta is cooking, heat the extra virgin olive oil in a heavy-based frying pan.
Season the prawns well with sea salt and freshly ground black pepper.
Fry in the hot oil for 20 seconds on each side.
Add the chilli, garlic and saffron with the white wine and toss well.

Quickly reduce the wine by half and add the tomato passata and butter.
Stir or toss the sauce until glossy, check the seasoning then stir in the drained orecchiette and the chervil.
Serve immediately with a wedge of lemon.