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Black Garlic Prawn Pasta
Tagliatelle in a creamy black garlic sauce served with smoky prawns and a crispy pangrattato.
Method
- Cook the pasta in salted water until al dente, reserving a small cup of the pasta water before draining.
- While the pasta cooks, heat 1 tbsp olive oil in a pan and fry the prawns with chilli flakes, smoked paprika, salt, and pepper for 1–2 minutes per side until pink. Remove and set aside.
- Heat 1 tbsp olive oil in a small pan and fry the breadcrumbs with dried herbs, chilli flakes, and a pinch of salt until golden and crispy. Set aside.
- In the pan used for the prawns, melt the butter and add the Black Garlic Paste. Cook gently for 30 seconds until aromatic.
- Add the cream and lemon zest and stir until smooth.
- Add the drained pasta and a splash of the reserved pasta water, tossing until the sauce coats the pasta and becomes glossy. Add more pasta water if needed.
- Return the prawns to the pan and toss briefly to combine.
- Plate the pasta, sprinkle with the crispy breadcrumbs, fresh parsley, and extra lemon zest. Drizzle with a little olive oil before serving.
