2 tbsp olive oil
100-200g prawn heads, tails, shells
1 brown onion
2 tbsp UmamiPapi Chilli Oil
1 cup dry white wine (Sauvignon Blanc)
2 cups water
1 bay leaf
1 tbsp tomato paste
1 tbsp salt
1 red chilli pepper
2 cloves garlic
1/3 cup thickened cream
1 bunch parsley
- Add olive oil to a heated pot and add the prawn heads, tails, legs and shells.
- Fry the shells on medium heat for about 5-10 minutes until the prawn heads start to become red.
- Chop the brown onion and sauté with the prawn shells.
- Add UmamiPapi Chilli Oil and stir thoroughly.
- Deglaze the pot with white wine and allow the alcohol to evaporate (1-2 mins).
- Add the water, tomato paste, bay leaf and salt (to taste) and allow to simmer on low heat for 30 minutes. Use a mesh strainer to extract the prawn stock and discard the solids.
- 7. In another pot, boil 8 cups of water and begin to cook the linguine. Ensure that you add at least 2-4 tablespoons of salt to the pasta water.
- In a separate pan, add olive oil and cook the prawns on medium heat to allow them to brown.
- Slice the garlic, anchovies and red chilli pepper and add to the pan.
- Once the prawns have browned (1-2 mins), remove from the pan and set aside.
- Deglaze the pan with the prawn stock you just made earlier and add the cream.
- Keep stirring the stock until it reduces and starts to thicken.
- At this point add the linguine and use a pair of tongs to coat the pasta with the creamy stock. Add a splash of pasta water from the pot to help the stock coat the linguine.
- Add the prawns cooked in the garlic, chilli and anchovies from before.
- Once the creamy stock has reached your desired level of consistency you may serve. Allow it to cook for longer for a thicker, richer sauce.
- Chop the parsley and garnish.