Adam makes his rose spaghetti - a smooth blend of creamy and tart-tomato flavours.
- Sea salt and black pepper, to season
- 500 g dried spaghetti
- 30 g butter
- 4 garlic cloves, thinly sliced
- 500 ml (2 cups) tomato passata
- 200 g raw prawn meat (about 400 g unpeeled green King prawns)
- 20 ml brandy
- 300 ml thickened cream
- Basil leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Bring a large saucepan of water to the boil and salt it generously. Cook the spaghetti to al dente, then drain and reserve about 2 tablespoons of the cooking water.
- While the spaghetti is cooking, heat a very large frying pan over medium heat. Add 20 g butter and the garlic and stir until the garlic starts to brown. Add the tomato passata, season with salt and pepper, then reduce the heat to low, cover and simmer for 8 - 10 minutes or until reduced by about half.
- Heat the remaining butter in a separate frying pan over medium - high heat. Add the prawns and toss until just cooked through. Add the brandy and tilt the pan to ignite the alcohol. Transfer the prawns to the tomato mixture, add the cream and stir well.
- Add the cooked pasta to the prawn mixture along with the reserved pasta water. Toss to combine well, then serve scattered with basil leaves.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.