Got charged to do this number after watching Giorgio Locatelli do Italian on BBC Food, circa 2004. The pasta fact in the recipe is Locatelli’s. The rest of the bumph is mine.
250 gms small prawns
Marinade: 1/2 tsps: coriander seeds, fenugreek seeds, dry mango powder, fish masala powder, 3 garlic cloves and olive oil
400 gms penne
1 onion (finely chopped)
1 tomato (ditto)
Some fresh basil
Salt to taste
An hour earlier, take marinade items and pestle them into pulp in a mortar. Let prawns swim in pulp for minimum an hour.
In a large pot, bring water to boiling point.
Put in pasta. Cook 12-14 minutes; check instructions on the pasta packet.
While pasta is cooking, in another pan, fry onion and tomato in olive oil.
After 3 minutes, add the marinaded prawns.
Allow to fry for 4/5 minutes.
Salt to taste.
When pasta ready, drain and immediately add to prawns.
Retain a small portion of water, which you add along with pasta (the pasta reacquires 30% of its weight in water).
Let the penne will suck in all the delicious prawn sauce juices.
Cook for a few minutes till water starts to dry (sauce gets thick).
Remove from heat.
Garnish with fresh basil.
Sprinkle some olive oil.