Chilli Prawn Pasta Rigatoni (with no prawn)
Prawn & Butter Sauce Pasta Series| Seasoned with Seaweedery Prawn Oil - easy and delicious
Recipe by Elke Travers
Ingredients
Crumbs
90g sour dough| crumbs no skin
2 garlic cloves| grated fine
5g lemon thyme
50ml Olive oil
Pasta
500g Rigatoni| Pasta gallery
60g Butter
70g eshallot or 1 small finely diced
25g Garlic| slivered or 4 cloves
10g Lemon thyme| leaves Chopped
12g red cayenne chilli medium heat | finely diced or 1
2g Pimento flakes or 1 teaspoon
70ml white wine
1 lemon zest
Salt to taste
Preparation
Preheat oven to 150 degrees, line a baking tray
Place the bread crumbs,garlic,lemon thyme & olive oil in a bowl, mix and place on the tray in the oven until golden brown approx 10 minutes
In a medium pot of boiling salted water, cook the pasta until al dente
In a large fry pan add the prawn oil, butter,eshallots,garlic, lemon thyme, stir for 2 minute
Add the chilli, pimento flakes & white wine, reduce by half, add the lemon zest & parsley
Drain the pasta and toss through the sauce, loosen with a little pasta water
Serve with the toasted Bread crumbs
Natural quality ingredients is a key to success - seasoning with prawn oil gives it a flavor boost without any hassle
