- 4
Ingredients
- Kosher salt to taste
- 3/4 lb. fresh pasta dough, cut into tagliolini
- 1 1/4 C. olive oil
- 2 lemons, 1 zested
- 3 C. coarse bread crumbs
- 2 lb. prawns, peeled and deveined
- Freshly ground pepper to taste
- 2 tsp. minced garlic
- 1 T. fresh lemon juice
- 1 tsp. anchovy paste
- 1/4 C. capers, rinsed and drained
- 2 T. chopped fresh flat leaf parsley
- Grated Parmigiano-Reggiano cheese for serving
Preparation
Step 1
1. Bring large pot of water to a boil over high heat; salt water. Cook pasta, stirring occasionally until al dente, 3-4 minutes. Drain in colander, reserving 1 C. of cooking water. Rinse pasta with cool water; set aside.
2. Pour 1 C. olive oil into small saucepan. Using knife, cut peel off 1 lemon; add peel to pan. Set over medium heat; heat oil until just warm. Remove pan from heat. Let stand 30 minutes. Strain lemon oil; set aside.
3. In large saute pan over medium high heat, warm 1/4 C. plain olive oil. Add bread crumbs; cook, stirring until browned and toasted, 3-4 minutes. Transfer to paper towel-lined plate.
4. Wipe out saute pan. Set over medium heat; warm 1 T. lemon oil. Season prawns with salt and pepper. Add half the prawns to the pan. Cook until pink and opaque throughout, 1-2 minutes per side; stir in 1 tsp. garlic during last 30 seconds. Transfer prawns to bowl. Wipe out pan. Repeat with 1 T. lemon oil, remaining prawns and 1 tsp. garlic. Toss prawns with lemon juice.
5. In same pan over medium high heat, warm 1 T. lemon oil. Add anchovy paste; stir until fragrant, about 10 seconds. Add 1/2 C. cooking water, pasta, capers, and lemon zest; stir until heated through, adding more cooking water as needed. Transfer to platter. Top with prawns, bread crumbs and parsley. Drizzle with lemon oil (reserve remaining oil for another use); sprinkle with cheese.