Ingredients
140g/5oz fresh pasta tagliatelle (prepare the day before or buy fresh)
For the Prawn and Chilli Butter: (prepare the day before)
50g/2oz unsalted butter
175g/6oz whole prawns, Norwegian if possible - defrosted and peeled - keep the shells. (Keep 50g/2oz prawns aside for garnish - see below)
500g/1lb 2oz tiger prawns (optional)
50g/2oz warm water
7.5g/¾ oz finely chopped mild red chilli
½ tsp crushed coriander, toasted
1 tbsp Armagnac (optional)
5g/½ tsp salt
pinch cayenne pepper
For the Garnish:
50g/2oz prawns from above
15g/½ oz butter
1 tbsp olive oil
half baby pak-choi, chopped 3mm/1/8in thick
25g/1oz courgettes
25g/1oz mangetout or sugar peas, chopped
30g/1¼ oz tomatoes, diced
25g/1oz water chesnuts
5g/¼ oz finely chopped chilli
half pinch paprika
half a tablespoon chopped chives
For the Mussels:
a handful of mussels, scrubbed and washed
2 tbsp water
Method
1. For the Prawn and Chilli Butter: sear the prawn shells in 25g/1oz butter with the crushed coriander and the chilli for one minute. Add the Armagnac (optional). Add the remaining butter and 50g/2oz warm water and simmer for five minutes.
2. Strain the liquid through a conical sieve into a dish, discarding the shells. Taste and correct seasoning if necessary with salt and cayenne papper.
3. For the garnish, sweat the pak-choi in the hot olive oil for two minutes. After one minute add the courgettes, sugar peas, water chestnuts, tomatoes and the finely chopped chilli and chives. Add the prawns and heat through.
4. Taste, season and set aside.
5. Tip the scrubbed mussels into saute pan containing 2 tbsp water. Cover and heat until the mussels open.
6. Cook the pasta in plenty of boiling water for 2-3 minutes until al dente.
7. To serve, drain the pasta and mix in a large bowl with the prawns, prawn butter and all the vegetables. Stir. Sprinkle over a little paprika, and a liitle more chopped chilli and chives if you like. Garnish with the mussels and serve. Bon Appetit!
