Monica Galetti's Prawn Spaghetti Pasta
20 uncooked shell-on king prawns
1 tbsp sumac
2 garlic cloves, grated
1 tbsp thyme leaves
2 handfuls of spaghetti
120g pancetta, chopped
240g cream cheese
2 tbsp chopped chives
Salt & pepper
Remove the heads from the prawns and set them aside. Peel the prawns, leaving the tiny tail attached. Place the peeled prawns in a bowl and mix through the sumac, garlic, thyme leaves and 2 tablespoons olive oil. Cover, and set aside for at least 20 minutes to marinate.
Meanwhile, place the prawn heads in a saucepan, add just enough water to cover and bring to the boil. Simmer for 5 minutes, then strain and reserve about 250ml of the stock.
Cook the pasta in a large pan of salted boiling water according to the packet instructions.
While the pasta is cooking, heat a large nonstock pan over a medium heat. Drizzle in a little olive oil and fry the pancetta until golden brown.
Add the prawns and cook for 2-3minutes. Stir in the cream cheese and half the reserved stock.
Drain the pasta, add to the pan and toss through gently. Add more stock if needed.
Take off the heat, scatter over the chives and serve with a few twists of black pepper.
Use any peeled prawns if liked and substitute making fish stock with a fish stock cube or ready-made fish stock.
Sumac (a versatile, but underused spice) is made from dried berries and has a lemon and lime tartness. It is available in some supermarkets, look for it in the spice section or purchase online. It can also be used as a seasoning at the table, similar to salt and pepper.