Spaghetti with prawns, anchovies & cherry tomatoes
A Mediterranean seafood pasta dish in which anchovies melt into a butter sauce with garlic, shallot, celery, chilli and cherry tomatoes, finished with white wine, parsley and PR.
What you need
How Maurice does it
- 1
Melt the butter with the Liquid Gold in a large frying pan over medium heat. Add the anchovy fillets and fry, stirring, until they have melted into the sauce.
- 2
Add the chopped shallot, crushed garlic, sliced celery and red chilli pepper. Simmer gently over low heat for about 10 minutes until soft.
- 3
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti until al dente.
- 4
Add the pieces of prawns to the frying pan and pour in the white wine. Simmer gently for about 8 minutes until the prawns are cooked.
- 5
Add the halved cherry tomatoes and a ladle of hot pasta water to the frying pan and stir to combine.
- 6
Drain the spaghetti and add it to the frying pan. Add the torn parsley and toss everything together over low heat.
- 7
Finish with grated PR, season with salt and pepper and toss again.
- 8
Spoon the pasta onto plates, garnish with a sprig of parsley and extra PR and serve immediately.
More from the archive
Same cuisine, different dish.
