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