5 from 4 votes
Busiate pasta with bottarga, almonds and prawns
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!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
623 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g busiate pasta I used short busiate, short or long
- 3 garlic peeled, cloves
- 1 handful basil fresh
- 1 handful parsley fresh
- 2-3 celery stalks
- 100 g almonds
- 100 g bottarga ready grated or grate yourself, tuna roe
- ½ glass white wine
- 2-3 tablespoon extra virgin olive oil
- salt for pasta
- black pepper to taste
- 200 g prawns preferably Mazzara
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 623
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.