- 12 King prawns
- 400 g (14 oz) conchiglie pasta shells
- 300 ml (10 fl. oz) olive oil
- olive oil for frying
- 1 ripe plum tomato, chopped
- 12 vine cherry tomatoes, halved
- 1/4 bulb of fennel, roughly chopped
- 1 tbsp fresh chives, coarsely chopped
- 1 tbsp fresh tarragon, coarsely chopped
- 1 tbsp fresh chervil, coarsely chopped
- 1 red chilli, finely chopped
- Preheat the oven to 140°C/275°F/Gas mark 1.
- Peel the prawns and remove the heads, but do not discard them. Then butterfly the prawns by cutting vertically along the spines. Clean out the brown waste.
- Season the vine tomatoes, then put them on a baking tray and into the oven for up to 1 1/2 hours until dried.
- Heat a little olive oil in a pan and fry the heads and shells of the prawns. A red colour will seep from the shells.
- Add the plum tomato, fennel and olive oil and allow to simmer for 5 minutes. Remove from the heat and crush the shells and heads into the oil with a potato masher.
- Leave the mixture to infuse in a warm area in the kitchen for 20 minutes.
- Strain the oil through a conical strainer/sieve. The sediment should come through but not the bits of shell. You‘ll be left with a delicious shellfood oil, which can be stored in a lidded jar in the fridge and used over the next couple of days.
- Cook the pasta according to the instructions on the packet, drain and add 4–6 tbsp of the shellfish oil.
- Fry the prawns lightly in a little olive oil for 2 minutes, until fully (but not over-) cooked.
- Add the prawns, oven-dried tomatoes, chervil, tarragon and chives to the pasta. Finally, add the chilli and serve immediately.