- 4 large prawns
- 8 anchovy fillets
- salt
- olive oil for frying
- 200g/7oz 00 flour
- 2 eggs
- Or use shop bought, fresh, tagliatelle
- 100g/3½oz fresh basil leaves
- 1 garlic clove
- 200ml/7fl oz olive oil
- 1 tbsp pine kernels
- 3 tbsp parmesan cheese, grated
- salt
- First make the pasta. Mix the flour and eggs together until you get a dough.
- Knead for about five minutes, then wrap in cling film and place in the fridge for about an hour.
- Roll out the pasta in a thin sheet, approx. 1 mm in thickness.
- Dust the sheet of pasta with some flour and carefully roll it up loosely. With a sharp knife, slice into ribbons like tagliatelle.
- Set aside and cover with cling film so the pasta does not dry out.
- To make the pesto, place all the ingredients in a mixer and whiz until you get a smooth consistency. Set aside.
- Take the prawns, remove the shells leaving the head and tail, and with a sharp knife make an incision in the spine and remove the black line.
- Fill with two anchovy fillets and close. Take a handful of pasta ribbons and wrap around the prawn from head to tail.
- Heat abundant oil in a fryer or deep pan and deep-fry the prawns for a couple of minutes.
- Remove and drain on kitchen paper and season with salt.
- Place some pesto sauce on a plate and place a prawn on top and serve immediately.