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Spaghetti with king prawns and cavolo nero

Name: Spaghetti with king prawns and cavolo nero recipe
Yield: 2
Ingredients: 4 (400-500g total) large or extra-large green king prawns; 150g cavolo nero; Extra virgin olive oil, to cook; 225g dried spaghetti (or 1/2 quantity master pasta dough, cut into 30cm-long and 2mm-wide strips, see notes); 50ml extra virgin olive oil; Prawn heads and shells (from preparing the prawns from above); 1 thyme sprig; 1 sage sprig; 300ml Napoli tomato sauce (see note); 1 large garlic clove, fifinely chopped; 1/2 long red chilli, finely chopped, or more, to taste; 100ml dry white wine; Squeeze of lemon juice; Fennel fronds (optional), to garnish

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by Andreas Papadakis

CHEF, TIPO OO

Sep 16, 2024

"The amazing thing about this dish is the prawn sauce, which is a basic Napoli tomato sauce simmered with the flavoured oil from the confit prawn shells and heads. The flavour is sensational." - Andreas Papadakis

This is an edited extract from Tipo 00: The Pasta Cookbook by Andreas Papadakis, published by Murdoch Books, AUD$49.99, available July 30, 2024.

4 (400-500g total) large or extra-large green king prawns
150g cavolo nero
Extra virgin olive oil, to cook
225g dried spaghetti (or 1/2 quantity master pasta dough, cut into 30cm-long and 2mm-wide strips, see notes)

Sauce

50ml extra virgin olive oil
Prawn heads and shells (from preparing the prawns from above)
1 thyme sprig
1 sage sprig
300ml Napoli tomato sauce (see note)

To finish

1 large garlic clove, fifinely chopped
1/2 long red chilli, finely chopped, or more, to taste
100ml dry white wine
Squeeze of lemon juice
Fennel fronds (optional), to garnish

Method

1.

To prepare the prawns, take heads off the bodies, and remove the orange-coloured parts under cold running water. Reserve heads for the sauce. Peel shells off bodies, leaving only the tail segment, then remove the dark digestive tract that runs the length of the body. Reserve shells for the sauce.
2.

For the sauce, place a saucepan over medium heat, add half the oil and the reserved prawn heads and shells and cook for 5-6 minutes, stirring so they colour evenly. Add herbs and Napoli sauce and bring to a slow simmer. Add remaining oil, cover pan with a lid and cook over the lowest possible heat for 45 minutes, stirring occasionally to make sure it doesn’t catch on the bottom. Pass through a colander with large holes, pushing with the back of a ladle to squeeze juices out of the prawn heads.
3.

Strip cavolo nero leaves from the stalks and discard stalks. Wash leaves and coarsely chop into large pieces, then blanch in boiling salted water for 2 minutes. Drain well and set aside.
4.

To cook the prawns, place a frypan over medium-low heat. Season prawns with salt flakes, drizzle with oil and cook for 1 minute on each side until just cooked. Remove from pan and keep warm.
5.

To finish, in the same pan, briefly cook the garlic and chilli in oil over medium-high heat. Add the wine, scraping base of pan with a a spoon, and simmer until reduced by half, then add the sauce and cavolo nero and bring to a simmer. Season with salt flakes and cook for 2 minutes.
6.

Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente, according to packet instructions for dried, or 3-4 minutes for fresh.
7.

Drain spaghetti, reserving 3/4 cup (180ml) cooking water, and add to sauce. Remove from heat and toss for 1 minute to coat. Add the lemon juice, season, then add just enough of the reserved pasta water to give you the perfect consistency, and toss again.
8.

Divide spaghetti and sauce between warmed bowls. Briefly return prawns to pan, just to warm them in the residual heat and coat them with pan juices.
9.

Serve prawns on top of spaghetti, and garnish with fennel fronds, if using.