Busiate pasta with bottarga, almonds and prawns

Name: Busiate pasta with bottarga, almonds and prawns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 400 g short or long busiate pasta; 3 garlic cloves; 1 handful fresh basil; 1 handful fresh parsley; 2-3 celery stalks; 100 g almonds; 100 g bottarga (tuna roe); ½ glass white wine; 2-3 tablespoon extra virgin olive oil; salt; black pepper; 200 g prawns (preferrably Mazzara)

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
623 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Busiate pasta with bottarga, almonds and prawns

Daisy Meyer

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Sicilian seafood pasta doesn’t get much better than this busiate pasta with bottarga and prawns from Trapani. The sweetness of the Mazara prawns and almonds, combined with the salty taste of the bottarga and the addition of fresh basil and parsley to produce a flavour that says Sicily in every mouthful!

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Ingredients

Servings

400 g short or long busiate pasta (I used short busiate)
3 garlic cloves peeled
1 handful fresh basil
1 handful fresh parsley
2-3 celery stalks
100 g almonds
100 g bottarga (tuna roe) ready grated or grate yourself
½ glass white wine
2-3 tablespoon extra virgin olive oil
salt for pasta
black pepper to taste
200 g prawns (preferrably Mazzara)

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Instructions

Put a large saucepan of water on to boil for the pasta. When it starts boiling, add salt and bring to the boil again.
If the prawns are fresh, wash them well, remove the heads, veins and shell, leaving just the tail. (you can also use frozen prawns, preferably still with the tail. In this case just remove most of the shell)
Chop the basil, parsley, celery, almonds and garlic finely. I used a food processor for the celery, almonds and garlic.
But the mixture into a frying pan or skillet with the olive oil. Mix together and cook for 1-2 minutes.
Add the prawns and cook for another 2-3 minutes. Add salt and pepper to taste. (I didn't add salt as the bottarga is quite salty)
Add the white wine and turn up the heat until the alcohol evaporates, then turn the heat off as soon as the prawns are cooked.
Cook the pasta al dente in the boiling salted water. When the pasta is ready, save a cup of the cooking water and drain.
Reheat the prawns with some of the pasta cooking water. Add the pasta and mix everything together well. If the sauce seems dry, add more pasta cooking water.
Serve immediately with a generous sprinkling of bottarga.

Notes

If bottarga isn't available, this recipe can be made without it or with another type of fish roe.
Busiate is a typical pasta from Sicily often eaten with seafood. However, this recipe can be served with different types of pasta. I would recommend spaghetti or linguine, or short pasta such as penne or fusilli
The best prawns in Sicily come from Mazara, however you can use other types of fresh or frozen prawns.

Nutrition Information

Show Details

Calories 623kcal (31%) Carbohydrates 81g (27%) Protein 24g (48%) Fat 23g (35%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 0.01g Cholesterol 94mg (31%) Sodium 34mg (1%) Potassium 494mg (14%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 195IU (4%) Vitamin C 6mg (7%) Calcium 103mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 623 kcal

% Daily Value*

Calories	623kcal	31%
Carbohydrates	81g	27%
Protein	24g	48%
Fat	23g	35%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	14g	70%
Trans Fat	0.01g	1%
Cholesterol	94mg	31%
Sodium	34mg	1%
Potassium	494mg	11%
Fiber	6g	24%
Sugar	4g	8%
Vitamin A	195IU	4%
Vitamin C	6mg	7%
Calcium	103mg	10%
Iron	3mg	17%