Prawn Broth Pasta
Inspired by traditional Singaporean prawn noodles, this pasta dish gets its punchy flavour from fresh and dried shrimp. The combination of chewy spaghetti and silky sauce makes for seafood-flavored perfection.
- 30 minutes
- 40 minutes
- 2 servings
- 500g shell-on prawns
- 300g clams in shell
- 180g spaghetti or linguine
- ½ tablespoon tomato paste
- 50g dried shrimp
- 2 shallots, peeled and roughly chopped
- 800ml water
- 4 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, chopped
- ½ teaspoon dried chilli flakes
- ½ tablespoon fish sauce
- ½ teaspoon sugar
- Salt, freshly ground black pepper to season
- Fried shallots, to garnish
- Chives, to garnish
- Lime wedge, to garnish
- First, peel the prawns and set the shell and heads aside. Cut along the back of the prawn and remove the vein. Set the prawns aside in the fridge.
- Heat a pot on a medium heat. Add 2 tablespoons of olive oil and the chopped shallots. Fry until slightly translucent. Add the dried shrimp and reserved prawn shells and heads to the pot. Add the tomato paste. Fry for 2-3 minutes, stirring until fragrant.
- Add the water and reduce the heat to low. Cover the pot and simmer for 10 minutes. Remove the lid and simmer for another 10 minutes to reduce.
- Take the prawn stock off the heat and strain to remove the solids.
- Cook the spaghetti or linguine in boiling salted water according to packet instructions.
- In the meantime, heat up the remaining olive oil in a large sauté pan or deep pan over medium heat. Add the garlic and chilli flakes and sauté for a minute.
- Pour the strained prawn stock into the pan and bring the heat up to high. Season the sauce with fish sauce, sugar, salt and black pepper. It should be a little salty as you still have to add the pasta and seafood.
- Add the clams into the stock and cook until they start to open up, then add the peeled prawns.
- Using tongs, transfer the al dente pasta directly to the sauce, along with ¼ cup of the pasta water. Add the butter. Stir while boiling everything together over a high heat, until the sauce has thickened and the pasta is perfectly cooked.
- Serve the pasta topped with fresh chives, fried shallots and a lime wedge.
- Chef’s Tips:
- If you want to make this dish even more of a seafood feast, add some clams or scallops into the pasta sauce towards the end and cook them just until they open up.
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