Bucatini with Spicy Prawns and Salami
Bucatini with Spicy Prawns and Salami



  • 4 tbsp olive oil
  • 2 thumb-sized red chillies, deseeded and sliced
  • 3 chopped garlic cloves
  • 1 tsp fennel seeds
  • 10 slices of quality salami, chopped
  • 150g cherry tomatoes, halved
  • 400g bucatini
  • 300g raw large prawns, shells removed
  • Fry the chillies and garlic in 3 tbsp of oil for 3 mins, then add the salami and fennel seeds and fry for 1 minute more. Tip in the tomatoes and a pinch of salt and cook for 10 mins.
  • Meanwhile, cook the bucatini in salted water until al dente. Drain and reserve a little cooking water. Stir the prawns into the sauce and cook for a few minutes or until they are pink, then stir into the cooked pasta and add a splash of cooking water if the sauce needs loosening. Season to taste, and serve immediately.
15 mins
2 serving

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