Fish Bone Pasta

Instructions

• Prepared Prawns

  • 1

    Peel and devein the prawns, reserving the shells to use for the fish bone stock.

  • 2

    Pat the prawns dry and refrigerate until ready to use.

• Fish Bone Stock

  • 1

    Chop onion, carrot and celery into small pieces.

  • 2

    In a large pot, heat olive oil over medium heat and sauté chopped onion, carrot, and celery until softened, about 8 minutes.

  • 3

    Add the reserved prawn shells to the pot and cook for a few minutes until fragrant.

  • 4

    Pour in water and white wine, then add fish bones, bay leaf, and peppercorns. Bring to a simmer.

  • 5

    Simmer for 30 minutes, then strain the stock into a bowl and discard solids. Set the stock aside.

• To Finish

  • 1

    Mince garlic.

  • 2

    In a pan, melt half the butter over medium heat. Add minced garlic and sauté until fragrant, then add the prepared prawns. Cook until pink, then remove the prawns and set aside, leaving the garlic butter in the pan.

  • 3

    Add the tomato paste to the pan and cook for a few minutes.

  • 4

    Add the fish bone stock, dashi powder, soy sauce, sugar, salt and gochujang and bring the sauce to a simmer.

  • 5

    Add the pasta, then cover the pan and cook until al dente according to the package instructions. Taste the pasta towards the end. If there's no more stock but the pasta is still not done, add 1/2 cup hot water and cook for another minute, repeating as necessary.

  • 6

    Take the pasta off the heat and add the other half of the butter and rice vinegar to the pan. Mix well till the butter emulsifies and coats the pasta.

  • 7

    Plate the pasta, crack fresh pepper over, and top with sautéed prawns.