May 02, 2018
Dinner, Main Dish, Shellfish,
Shrimp, Vegetables, Celery, Carrot, Entertaining, Weeknight Meals, Blender, Food Processor, Stove Top, Non-Dairy, Wine, Spicy more
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"From My Kitchen Rules contestants Stella and Jazzey published in our weekday newspaper The West Australian. Times are estimated."
Heat oil in a large saucepan over medium heat and add prawn heads, carrot, celery, eschalot and garlic and cook, stirring until soft but not coloured and then stir in wine and simmer until reduced by half.
Stir in tomatoes and water and bring to a boil and simmer, partially covered, stirring often, for 30 minutes.
Remove and discard prawn heads and blitz with a stick blender until very smooth and season to taste.
Pulse flour and salt to combine in a food processor and then add eggs and process to form a crumbly dough.
Knead dough on a lightly floured bend for about 5 minutes or until smooth and elastic (it will lose it rough, floury texture) and then stand, covered for 20 minutes to rest and then divide the dough into quarters.
Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick and then pass pasta sheets through a tagliatelle cutter.
Place tagliatelle on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.
Add basil leaves to a saucepan of boiling water and drain immediately and run under cold water and then pat dry.
Process basil leaves, chilli flakes and oil until smooth and season and then place in a saucepan over lowest heat and cook, stirring until warm and then set aside to infuse.
Cook broad beans in a large saucepan of boiling salted water until tender and then drain and rinse under cold water and drain and then peel away outer skins.
Place prawns in a bowl and add oil and season well and toss to coat.
Heat a large deep frying pan over high heat and cook prawns for 1 to 2 minutes on each side or until almost cooked through.
Meanwhile cook pasta in a large saucepan of boiling salted water until just tender and then drain and transfer to pan with prawns and add the sauce and sliced fresh chilli and toss to combine.
Serve pasta, prawns and sauce sprinkled with broad beans and drizzled with chilli oil.
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