Ingredients: 250 g spaghetti, 1 tbsp. olive oil, 1 tbsp. butter, 4 anchovy fillets, 300 g prawn meat (skinned, deveined and headless), 250 g cocktail tomatoes, 3 garlic cloves, ½ red chilli pepper or ½ tsp dried chilli flakes, 6 dried tomatoes in olive oil vinaigrette, ½ cup dry white wine, 1 tbsp. chopped capers (optional), ½ cup cream, 2 tbsp. finely chopped parsley, a small handful of rocket leaves, zest of half a lemon, salt and pepper
First bring a large pot of salted water to the boil and cook the spaghetti in it according to the package instructions until al dente. In the meantime, chop the anchovy fillets, skin and devein the prawns and remove the heads. Wash and halve the cocktail tomatoes, crush the garlic and finely chop the chilli pepper. Alternatively, you can use dried chilli flakes. Next, chop the dried tomatoes until they have become a paste.
Set the individual ingredients aside and now start the sauce. Heat the butter and olive oil in a pan and toss the prawns and anchovies in it until the prawns turn a light pink colour. Add the garlic and chilli and fry for about 30 seconds. Deglaze the whole thing with the white wine – our tip: It's best to use the wine you want to serve with the meal later – and let most of the liquid boil down. Then add the cocktail tomatoes and the dried tomatoes and let the mixture cook for about 2 to 3 minutes. Then pour in the cream and let it thicken. If you like, you can also add capers to the pan.
Drain the pasta, catching some of the liquid. Pour the pasta into the pan and let it cook until the sauce is ready. Top up with a little pasta water and fold in the chopped parsley, rocket and grated lemon zest. Season with salt and pepper and serve.
Our wine recommendation:
Pasta with seafood is best paired with a white wine – such as the fresh Tokara Sauvignon Blanc 2021, because with its fruity notes and light minerality, it is the ideal companion to seafood. Or how about the Tokara Reserve Collection Elgin Sauvignon Blanc 2021? Fruity, mineral and well structured, it is simply perfect to enjoy with seafood. Those who prefer a full-bodied and rich white wine should go for the Tokara Director's Reserve White 2018. The blend, dominated by Sauvignon Blanc, is simply a poem with seafood in a creamy sauce.