Orecchiette with Prawns & Preserved Lemon

Serves 2

• 200-250g small, colourful cherry tomatoes

• Extra virgin olive oil

• 500g medium to large green prawns

• 1 clove garlic, peeled and minced

• 65ml dry white wine

• 160g orecchiette

• Half a preserved lemon, pulp removed and cut into small dice (2tbsp)

• Handful fresh basil leaves

• Sea salt flakes and freshly ground black pepper

• 1 lemon

Preheat oven to 150°C fan, and line a baking tray with parchment paper.

Wash the tomatoes, cut them in half, and place cut side up on the baking tray. Season with salt and pepper, drizzle with olive oil, and place in the oven. Cook for approximately 1½ hours until somewhat dry and caramelised around the edges. Set aside to cool.

Peel prawns, clean, and cut into 3-4 pieces. Put into a bowl with the garlic, a couple of grinds of black pepper, 1tbsp olive oil, and mix to coat.

Bring a large pot of water to the boil. When simmering throw in a spoonful of salt, the pasta, and cook until al dente. Drain.

When the pasta is close to ready, heat a large frying pan over a medium heat, add 1tbsp olive oil, and throw in the chopped prawns and garlic. Cook, stirring for a minute, pour in white wine, and simmer for a minute or two. Add the preserved lemon, pasta, dried tomatoes, a squeeze of lemon, and mix together gently. Season with salt and pepper, being sparing with the salt, and turn out onto a warm serving dish. Drizzle with olive oil, and scatter with basil. Serve.