Prawn Bisquee Spaghetti

Serve: 2

Prep / cook time: 1 hr

INGREDIENTS

Bisque:

• 3 garlic cloves, minced
• 1 medium brown onion, finally diced
• 8-10 large prawns, heads and shells
• 1/2 cup dry white wine
• 1 medium carrot, finally diced
• 1 leek, finally diced
• 1 stick celery, finally diced
• 800g can crushed tomatoes
• 1/2 cup water
• 2-3 bay leaves
• 1 tsp dried oregano
• Good pinch sea salt
• Pinch cracked pepper
• Olive oil for cooking
• 400g tipo 00 flour, plus extra for dusting
• 4 medium free range eggs
• 1/2 small brown onion, diced
• 3 cloves garlic, minced
• 1 2/3 cup Bisque liquid
• 200g cherry tomatos
• 8-10 large prawns, heads and shells removed
• 1 tbsp parsley, finally chopped

Pasta:

• 400g tipo 00 flour, plus extra for dusting
• 4 medium free range eggs

Sauce:

• 1/2 small brown onion, diced
• 3 cloves garlic, minced
• 1 2/3 cup Bisque liquid
• 200g cherry tomatos
• 8-10 large prawns, heads and shells removed
• 1 tbsp parsley, finally chopped

METHOD:

Pasta dough:

1. Sift the flour into a KitchenAid Stand mixer bowl attached with the dough hook.
2. Break eggs in a cup and mix in with a fork, add the eggs to the flour and start mixing slowly, starting on speed 1 and working your way up to speed 2-3.
3. When the dough starts to come together turn it out onto a clean bench and knead for about 5 minutes until smooth, dusting your hands or the bench with a little flour if it starts to stick. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Cut dough into 4 pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent them drying out.
5. Attach the pasta roller attachment to your KitchenAid Stand Mixer, starting on the widest setting, pass the flattened piece of dough through the machine a few times, folding each time. Increase the notch’s 1 at a time up until notched 6.
6. Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half. Repeat with remaining dough.
7. Attach the spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through, Hang the spaghetti on a rail to prevent it sticking.
8. Sauté the garlic and onion in a large deep pot with a good drizzle of olive oil.
9. Add the prawn shells along with the white wine, allow to simmer for 5 minutes.
10. Add the diced carrot, leek and celery and sauté for 5-8 minutes until they start to become translucent. Follow by adding the can of crushed tomatoes, water, bay leaves, dried oregano and a good pinch of sea salt and cracked pepper. Stir through and allow to simmer for 25-30 minutes. A little more water can be added if the bisque becomes too thick.
11. Drain through a sieve with a bowl underneath to reserve the bisque liquid. Use the back of a spoon to squeeze all the mixer to maximise the flavour. Set aside the liquid and discard the solids.
12. Sauté the garlic and onion in a heavy base fry pan with a good drizzle of olive oil, for a few minutes.
13. Add the bisque liquid and cherry tomatoes, allow to come up to a simmer while the liquid thickens. Stir in the prawns and allow to simmer for a further 5 minutes. Season to your liking, remove from the heat.
14. When you're ready to cook the spaghetti, bring a large stock pot of salted water to a boil over high heat. Add the spaghetti and cook 5-6 minutes until al dente and drain.
15. Spoon half of the sauce over the pasta and gently toss to coat. Spoon the remaining sauce over the top and serve with a sprinkle of fresh parsley.

Bisque:

1. Sauté the garlic and onion in a large deep pot with a good drizzle of olive oil.
2. Add the prawn shells along with the white wine, allow to simmer for 5 minutes.
3. Add the diced carrot, leek and celery and sauté for 5-8 minutes until they start to become translucent. Follow by adding the can of crushed tomatoes, water, bay leaves, dried oregano and a good pinch of sea salt and cracked pepper. Stir through and allow to simmer for 25-30 minutes. A little more water can be added if the bisque becomes too thick.
4. Drain through a sieve with a bowl underneath to reserve the bisque liquid. Use the back of a spoon to squeeze all the mixer to maximise the flavour. Set aside the liquid and discard the solids.

Sauce:

1. Sauté the garlic and onion in a heavy base fry pan with a good drizzle of olive oil, for a few minutes.
2. Add the bisque liquid and cherry tomatoes, allow to come up to a simmer while the liquid thickens. Stir in the prawns and allow to simmer for a further 5 minutes. Season to your liking, remove from the heat.
3. When you're ready to cook the spaghetti, bring a large stock pot of salted water to a boil over high heat. Add the spaghetti and cook 5-6 minutes until al dente and drain.
4. Spoon half of the sauce over the pasta and gently toss to coat. Spoon the remaining sauce over the top and serve with a sprinkle of fresh parsley.