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Tagliatelle with prawns & smoky whisky–tomato sauce

Preparation Time

15 minutes

100–125 g (fresh) tagliatelle

200 g raw prawns, peeled (but with the tail left on) and deveined

olive oil, for frying

a splash of whisky

1 small garlic clove, crushed

a pinch of chilli flakes

2 vine tomatoes, finely chopped

a knob of butter

a small handful of flat-leaf parsley leaves, finely chopped

coarse salt and freshly ground pepper, to season

Cook the tagliatelle in boiling water until just tender, according to the packet instructions.

While the pasta is cooking, sprinkle the prawns with a little salt. Heat a small splash of olive oil in a frying pan and sauté the prawns over a medium–high heat for a few minutes until they’re pink and cooked through, then add the whisky to the prawns over the heat. Shake the pan a bit and if you’re using a gas hob the contents will ignite on their own. Stand back and let the flames die down, then turn out the prawns on to a plate.

Put the pan back over the heat, add a little more olive oil, if needed, and sauté the garlic and chilli flakes for a minute. Add the tomatoes and cook until they soften and get a little sauce-like, around 3–5 minutes. Add the prawns and the butter, and season with salt and pepper. Add a tiny splash of the pasta cooking water to the sauce, then drain the pasta in a colander.

Add the tagliatelle to the sauce, stir to coat in the sauce, then heat through for another 20–30 seconds. Tip out on to a plate and sprinkle with parsley.