Serves 4
Ingredients
- 12 Sicilian red prawns
- 12.7 oz spaghetti
- 3.5 oz fresh parsley
- 4 fresh red chilies
- 4 carrots
- 2 celery stalks
- 2 white onions
- 7 oz tomatoes
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 cloves of garlic
Preparation
- Clean the prawns, reserving the shells. Make a bisque with celery, carrots, onion, tomatoes, and prawn shells. Deglaze with white wine, then cover with ice and let simmer.
- Bring 2 quarts of water to boil for the pasta.
- In a pan, sauté finely chopped garlic, parsley, and chili in olive oil. Add 2 ladles of the prawn bisque and combine to create a sauce.
- Place the prawns between two sheets of parchment paper and gently pound to create a carpaccio.
- Cook the pasta until al dente.
- To plate: Arrange the prawn carpaccio at the bottom of each plate, season with olive oil, salt, and lime zest. Toss the pasta with the sauce and place on top of the prawns.
