Elliott Grover’s tiger prawn pasta

For the sauce

• King prawn shells (from the peeled prawns below)
• 3 tbsp plain flour
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 2 tsp tomato purée
• Half a fish stock cube
• 200ml water
• 50ml white wine
• 50ml olive oil

Method

• Fry the onions and garlic in the olive oil in a large bottom pan on a moderate heat.
• Once the onions and garlic have softened, add the prawn shells and cook until they turn pink.
• Add the tomato purée and cook for a further five minutes.
• Add the flour and cook for another five minutes.
• Next, add the water and crumble the half cube of fish stock into the pan.
• Leave the mixture to cook over a moderate heat for 40 minutes, stirring occasionally.
• Remove from the heat and use a hand blender to blitz the mixture, including the prawn shells.
• Pass it through a fine mesh sieve to get a smooth sauce.
• Bring a large pot of salted water to the boil ready for the pasta.
• Pour the olive oil into a large frying pan on a moderate heat. When it’s hot, add chilli and garlic and cook until tender.
• Then add the prawns and cook until pink.
• Add the spaghetti into the pot of boiling water and cook for three to four minutes until tender.
• Put the tomatoes and 200ml of your prawn sauce into the frying pan, and turn the heat down to simmer.
• Add butter and stir to give it a silky finish.
• Drain the spaghetti and add to the sauce.
• Finish with chopped herbs and serve.

Serves four