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Chilli Tomato Prawn with Cuttlefish Ink Fettuccine

Chilli Tomato and Prawn Fettuccine

Richard Bewley
5 from 3 votes
Prep Time 15 minutes
Cook Time 20 minutes
Course Main
Cuisine Italian
Servings 2 hungry souls

Ingredients
  

  • 1 large red onion peeled and finely diced
  • 2-3 large cloves garlic grated or crushed
  • 4 medium vine-ripened tomatoes (optional) roughly chopped
  • 250 g raw tiger prawns defrosted, and scored lengthways
  • 1 large red chilli finely diced
  • 400 g tin chopped Italian tomatoes
  • 1/2 lemon zest only
  • 1 sprig flat-leaf parsley roughly chopped
  • 2 tbsp olive oil extra virgin
  • 250 g fresh cuttlefish ink fettuccine or a dried alternative
  • 1 tsp Maldon seas salt flakes
  • freshly milled black pepper to taste

Instructions
 

  • Bring a large saucepan to a moderate heat, add the olive oil, then the finely diced red onion and sweat for 2-3 minutes until softened.
  • Add the grated garlic, lemon zest, red chilli, and vine-ripened tomatoes (if using) and cook for a further 3-4 minutes.
  • Pour in the tin of tomatoes, stir thoroughly, season with freshly milled black pepper and Maldon sea salt flakes, and warm through, stirring occasionally.
  • Whilst the sauce is cooking, carefully run a small sharp knife along the back of each raw tiger prawn (this will fan them out)
  • Add the raw tiger prawns to the stir, cover with lid and simmer for around 5 minutes, or until the prawns are firm and cooked through then lower the heat.
  • Bring a large pan of slightly salted water to the boil, add the cuttlefish ink fettuccine, and boil for 2-3 minutes.
  • Using a pasta spoon, transfer the fettuccine pasta to the sauce, plus half a cup of pasta water and stir thoroughly. Add the fresh chopped parsley, stir through and transfer to warmed pasta plates. Enjoy.

Notes

Please note, the recipe above if for cooking fresh pasta which takes only 2-3 minutes to reach al dente.
If using dried pasta like linguine, you'll need to allow 9-11 minutes depending on brand.
It is always a good idea to take the chill off the pasta plates- you can simply use some of the boiling pasta water and leave for a minute or so and pour out before serving.