Prawn, garlic and parsley pasta recipe
 1 tbsp olive oil3 prawn heads and shells, crushed (see below)½ onion, finely chopped1 garlic clove, finely chopped 150ml/5fl oz water½ fish stock cube1 tsp tomato purée½ lemon, juice only50ml/2fl oz beer25g/1oz buttersalt and freshly ground black pepper 1 tbsp olive oil 3 prawn heads and shells, crushed (see below) ½ onion, finely chopped 1 garlic clove, finely chopped 150ml/5fl oz water ½ fish stock cube 1 tsp tomato purée ½ lemon, juice only 50ml/2fl oz beer 25g/1oz butter salt and freshly ground black pepper 1 tbsp olive oil½ red pepper, chopped3 spring onions, sliced100ml/3½fl oz double cream3 king prawns, shells and heads removed and reserved, but tails left on, de-veined2 tbsp chopped fresh parsley 1 tbsp olive oil ½ red pepper, chopped 3 spring onions, sliced 100ml/3½fl oz double cream 3 king prawns, shells and heads removed and reserved, but tails left on, de-veined 2 tbsp chopped fresh parsley 150g/5½oz cooked spaghetti½ tbsp chopped fresh tarragonpinch paprikacrusty bread 150g/5½oz cooked spaghetti ½ tbsp chopped fresh tarragon pinch paprika crusty bread Method For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes.Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl.For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley.To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread. For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes. For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes. Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl. Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl. For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley. For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley. To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread. To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread.