Ingredients
- 1 box fettuccine
- olive oil
- 300 – 360 g / 10 – 12 oz medium prawns/shrimp , peeled and deveined
- 4-6 anchovies , whole (or 1 tsp anchovy paste)
- 2 garlic clove , minced
- 1/2 cup white wine
- 2 tsp+ chilli fakes / red pepper flakes
- 2 cup / 500 ml tomato passata OR 28oz can crushed canned tomatoes
- 4 tsp finely grated parmesan
- 1 lemon
- 1/2 cup finely chopped fresh parsley , plus more to serve
Directions
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Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
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Heat oil in a skillet over high heat. Add prawns and cook for 1 min, until surface just changes from translucent to opaque.
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Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
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Cook for 1 minute until wine is mostly evaporated.
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Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 2 minute, stirring frequently (don’t cook for long otherwise will overcook prawns).
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Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 2 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
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Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.
Credit: Recipe Tin Eats