1. Prepare the bisque first. Peel the prawns and keep the heads. Place the prawn heads and all the other ingredients for the bisque in a saucepan. Simmer for 20 minutes.

2. Using an immersion blender, grind all the ingredients in the pot. Pass the bisque through a sieve, pressing all the solids well with a spoon to release their juices. Keep the bisque aside.

3. Boil the pasta in plenty of salted water, 2 minutes less than the time indicated on the package. Drain but keep some of the water to loosen the sauce if needed.

4.Add the tomato paste and pour over the wine. Allow the alcohol to evaporate and add ½ cup of bisque (you can store the rest of the bisque in the freezer in ice-cube trays). 

5. Sprinkle with parsley and serve immediately.

 Kali Orexi!

*This product is not available at foodhaus store