Spaghetti With Sauce Americain

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Spaghetti		240g
Frozen prawns (with the heads)		16-20
Onion (grated)		1/8
Garlic (grated)		1 clove
Butter		1 tsp
Olive oil		1 tsp
White wine		50-60ml
Water		50-60ml
Salt		a pinch
Tinned tomatoes (chopped)		5-6 tbsp
Single cream		5-6 tbsp
Salt (for pasta)		as required

Method

Cook

15min

Put butter and oil in a large frying pan. Add the frozen prawns .

Cook for 5 minutes, then press the heads down to release the juices with a wooden spoon or tongs. Add the onion and garlic.

Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt). Linguine is better for this recipe, but I only had spaghetti.

Burn off the butter on a high heat, then pour in the wine and water. Add the salt.

When the sauce in 4 is reduced, add the tomatoes and cook on a medium heat.

When the tomatoes have simmered down, add 2 ladles of the pasta water and keep cooking.

When the sauce reduces to about half, add the cream and stir well. Remove the cooked pasta and add to the pan and stir well for one minute for the pasta to absorb the sauce.

Put onto a serving dish and garnish with parsley. This is delicious enough, I wouldn't recommend to put grated parmigianno on top.

Tips & Note

The prawns have been cooking for over 10 minutes and are really there to give flavour to the sauce. But if you want to eat them, heads and shells too, you can.
If the sauce is too thick, add a bit of water or pasta water. You should aim for a dropping consistency.

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