Not my finest work from a plating perspective, but it was a super tasty, summery dish.
I started by really quickly cooking off the prawns in olive oil, taking them out and keeping them to one side.
In that oil, I added half a shallot, a clove of garlic, an anchovy and some dried parsley.
Proceeded to sweat this down.
Deglazed with dry rose and then added the tomatoes to cook down, building a sauce with starchy water.
I brought the pasta into the sauce, added some basil and lemon juice. Then i returned the prawns to the pan, and plated with a bit of roasted prawn head oil, and extra virgin olive oil.
by agmanning