fresh egg spaghetti with prawns, scallops, cherry tomatoes and rocket serves 3-4
There are 2 bibles of Italian cookery that sit on my bookshelf with recipes so good I will swear by them – Giorgio Locatelli’s Made in Italy and Jamie Oliver’s Jamie’s Italy. This is an adaptation of a pasta dish from the latter and one of my staple Sunday suppers (especially when Waitrose knock-down their fish counter seafood prices!). It’s extremely quick to prepare and has awesome versatility (see Optionals below). Shelled prawns and scallop roe add a great sweetness and depth of flavour to the dish (but frozen raw prawns and scallops will do the job just fine if you are on a budget)
- 500g of fresh egg spaghetti
- extra virgin olive oil
- sea salt and freshly ground black pepper
- 3 – 4 cloves of garlic, finely chopped up
- 1-2 fresh chillies, deseeded and finely choppped
- 400g of large raw prawns (about 8), preferably with the shell on.
- 8 – 10 scallops, preferable with roe still on
- 1 punnet of cherry tomatoes on the vine ((approx. 25), sliced in half
- zest and juice of 1 lemon
- 1 large wineglass of white wine
- Optionals: 200g of Creme fraiche (something creamy for a Cold winter’s day) / A tablespoon of sundried tomato puree (for an extra summer twang)
Heat a few glugs of olive oil in a large skillet on a medium-to-high heat. While the oil is heating up in the pan, start cooking the spaghetti in a separate stock pot of salted boiling water (remembering to drain a minute before the official cooking time on the instructions to ensure it is still al dente). Toss in the chilly and garlic to sweat in the pan for a minute or two. As soon as the garlic begins to colour, throw in the prawns and scallops. Saute for 1 minute and flip over when the scallop begins to caramelise and the prawns start to turn pink. Add the halved cherry tomatoes, and sauté for a further 90 seconds. When the prawns and scallops are nearly cooked, deglaze the pan with the white wine, cooking out the alcohol on a high heat for 20-30 seconds. Next, turn the heat down to medium, and simmer until the cherry tomatoes appear bruised, stirring slightly so they release their sweet vine-ripened juices into the sauce. Season with salt and pepper to taste, and add the juice of 1 lemon. Mix the almostcooked spaghetti and toss around the seafood sauce for another minute. Turn off the heat and pile on the fresh rocket, parsley and lemon zest. Perfect with a glass of Gavi di Gavi.