Spice up your dinner menu with Miguel’s chilli and tomato prawn pici pasta! After all, what better way to embrace the warmer months than with a fresh new seafood recipe? And although this dish sounds almost too good to eat, it’s full of flavour and is sure to impress even the toughest of food connoisseurs. 

We aren’t sure what’s better, the handmade pici pasta or the decadent sauce, but you can be the judge of that! Here’s everything you need to know about this fabulous dish.

 

 

Method

For the Pasta

1. Place the flour on a board. Make a well in the centre and crack the eggs into it and add the extra virgin olive oil. Beat the eggs with a fork until smooth.

2. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Once your dough is formed, knead and work it with your hands to develop the gluten in the flour. If you used smaller eggs, you may need to add a tablespoon or so of water to bring it all together. Squash, shape and reshape, pull and stretch the dough, stretching it and squashing it again. Stop kneading when your pasta starts to feel smooth and silky instead of rough and floury.

3. Wrap the pasta in baking paper and place in the fridge for 1 hour to rest.

4. Cut pasta into quarters then rollout one piece with a rolling pin on a lightly floured surface using semolina until about 5mm thick. Cut into 5mm-1cm strips. Working with one strip at a time, roll on the benchtop to create round spaghetti-like shapes. Dust with more flour or semolina. Place on a tray. Repeat with remaining pasta and set aside.

  

For the sauce and prawns

1. Grate the tomatoes into a bowl and set aside.

2. Heat olive oil in a deep frypan. Add prawn heads and shells and cook until well caramelised.

3. In another deep frypan heat the oil over medium heat. Add the garlic, chilli and season with lots of freshly cracked black pepper and salt flakes. Cook for 1 minute until fragrant. Add the wine.

4. As the prawns start to boil, crush them with the spatula into the oil. When the prawns begin to turn orange add 1 cup of water and allow to simmer and reduce while you finish the tomato-based sauce.

5. In the frypan with garlic and chilli, add the tomatoes, stir and cook for 3-4 minutes.

6. Strain the prawn shell stock from the other pan into the tomato-based sauce. Cook for a further 2 minutes until reduced slightly. Season to taste.

7. Cook the prawn tails in the tomato-based sauce until they are just cooked through. While the prawn tails are cooking, bring a large saucepan of water to a boil. Add the pasta and cook until al dente.

8. In a bowl combine butter with salt and pepper and basil. Drain the pasta and toss it in the bowl with butter. Add the prawns and tomato-based sauce and toss the pasta through it. Serve on a platter.

 

For more Miguel inspirations, including gift ideas, recipes, activities and more visit stockland.com.au/miguel.

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• 50g unsalted butter
• 24 large green prawns, peeled (tails left intact), deveined
• Shells and heads from prawns (above)
• 500g tomatoes, coarsely grated, remaining skins discarded
• 4 garlic cloves, very finely chopped
• 1 long red chilli, finely chopped
• 1 cup (250ml) dry white wine
• 80ml extra virgin olive oil

• Basil leaves to serve
• For the pasta:
• 600g 00 flour
• 6 extra large free range organic eggs
• 3-4 tbs extra virgin olive oil
• Semolina to dust