Fusilli Lunghi with king prawns, Capriccio di pesce & courgette
Not the most familiar of pasta shapes but the long spirals compliment the sauce with king prawns and spicy, fishy tomato sauce and courgettes with a hint of basil.
Just add king prawns, courgette, basil, and a sprinkle of parmesan cheese
Serves 4 People.
20 King prawns (Peeled & deveined)
1 Packet 500g Garofalo pasta di Gragnano IGP, Fusilli Lunghi - Long Fusilli
80g Capriccio di pesce- Spicy fish & chilli conserve
1 Tin of Pomodorina
80ml Zucchi Extra virgin olive oil
12 Basil leaves
1 whole Courgette (Cut into thin batons)
50g Freshly grated parmesan cheese
Salt & Pepper
Stinky Chef Tip- Italians do not usually add cheese to pasta dishes that contain fish, however adding freshly grated parmesan cheese only makes this dish even better.
Cook the pasta in salted boiling water for the required time.
Add the olive oil to a deep-frying pan and fry the king prawns and the courgette batons then remove from the pan and set aside before adding the capriccio di pesce conserve and the Pomodorina tomato sauce and a splash of water, mix thoroughly then bring to the boil before reducing to a simmer so the sauce thickens and reaches the right coating consistency.
Now add back the prawns, courgettes, and the basil leaves to the sauce. Taste and season with salt and pepper.
Add the cooked drained pasta to the finished sauce, mix thoroughly and divide between 4 warm bowls, finish with a twist of black pepper and a drizzle of olive oil and maybe a sprinkle of parmesan
The Stinky Chef