Handmade Pasta with Vodka-Flambéed Prawns & Bottarga Cream 🦐🔥

 

The secret to the creaminess isn't butter or cream, but the emulsion of starchy water and Bottarga.

Ingredients:

• ​Handmade Long Pasta: (Scialatielli or thick Tagliatelle)
• ​Fresh Prawns: Cleaned (keep a few heads for extra flavor if you like)
• ​Vodka: For the flambé
• ​Sun-dried Tomatoes: Thinly sliced
• ​Bottarga Cream: (Or grated Bottarga to be emulsified)
• ​Garlic & Extra Virgin Olive Oil
• ​Fresh Parsley
• ​Chili flakes (optional)

​Method:

1. ​The Aromatic Base: In a large pan, sauté a clove of garlic with extra virgin olive oil and a pinch of chili flakes. Once golden, add the sun-dried tomatoes to let them release their intense flavor.
2. ​Searing the Prawns: Increase the heat to high and add the fresh prawns. Sear them quickly on both sides (about 1 minute per side) until they turn vibrant orange.
3. ​The Flambé: This is the magic moment. Pour in a shot of Vodka and carefully ignite it with a long lighter. Let the flames die down naturally; this process burns off the alcohol, leaving only a sophisticated, smoky aroma. Remove the prawns from the pan and set them aside so they stay tender.
4. ​The Sauce Foundation: Add a ladle of starchy pasta water to the pan with the sun-dried tomatoes. Stir well to create an emulsion with the prawn juices and vodka residue.
5. ​Cooking the Pasta: Boil your handmade pasta in lightly salted water (remember: Bottarga is already salty!). Drain it 1-2 minutes before it's fully cooked.
6. ​The Creamy Finish (Mantecatura): Toss the pasta into the pan. Add the Bottarga cream and another splash of pasta water. Stir vigorously over low heat until the starch and Bottarga create a thick, velvety coating around every strand.
7. ​Plating: Return the prawns to the pan for 30 seconds to warm through. Serve immediately, topped with fresh parsley and an extra dusting of Bottarga if you’re feeling indulgent.