Ingredients

Serves 4

Spaghettini with Prawns
400g fresh spaghettini pasta
16 prawns, peeled and cut in half 
16 cherry tomatoes, halved  
2 garlic cloves, finely chopped 
1 chilli, birds eye, finely chopped 
100ml white wine 
70 ml extra virgin olive oil
¼ bunch parsley, flat leaf, chopped 
Salt
1 lemon, zested 
10 gr bottarga


Fig and Goats Curd Salad
4 fresh figs, halved
8 slices prosciutto 
100 gr Woodside goats curd 
50 ml saba 
10 Ligurian olives  

 

Method

Spaghettini with Prawns
Cook pasta in salted boiling water.  
Heat a pan with the olive oil to a moderate heat. When it has just started smoking, place the garlic, chilli and tomatoes in. 
Sauté quickly, add the white wine and deglaze. Reduce the white wine by half, add the prawns and when three-quarters cooked add the pasta - the residual heat will cook the rest of the prawns.
Add the chopped parsley and lemon zest, season to taste. Distribute between bowls, garnish with bottarga (salted and dried fish roe). 


Fig and Goats Curd Salad
Place about 100 grams of the Woodside goats curd in the center of a plate. Arrange the prosciutto, figs and olives neatly on top of the curd. Drizzle with extra virgin olive oil and saba.

Note: This has to be one of my favourite food combinations. The importance of fresh ripe figs can’t be undervalued. If you can’t find Kris Lloyds Woodside Goats curd you can use another. Kris makes fantastic curd though and I have been in love with this ingredient since I was a second year apprentice.