Creamy Salmon Pasta
A delicious creamy seafood sensation as provided in Adam and Jade Brand's 'Life, Love and Cooking'.
12 cleaned king green prawns
12 slices of flat pancetta
100g fregola or pearl barley
Zest and juice of one lemon
Small handful of parsley
1/2 medium fennel, diced
1 clove of garlic, finely diced
1/2 long red chilli, finely diced
2 roma tomatoes
1 shallot, finely diced
1/2 tsp cumin
1/2 tsp coriander
Quarter the roma tomatoes and remove the pulp before dicing the remaining flesh into 1cm cubes. In a small bowl mix the tomatoes with the cumin, coriander, shallot, a small squeeze of lemon juice and olive oil with a small amount of seasoning to make the vierge dressing.
Cook the fregola in boiling salted water until it is al dente, around 6 to 8 minutes. Drain, allow to cool and mix together with the fennel, garlic, chilli, parsley, lemon zest, remaining lemon juice and some olive oil to make a salad, season to taste.
Wrap each prawn in a slice of pancetta and cook in a lightly oiled pan or on a tray in the oven for a few minutes. While the prawns are cooking divide the fregola between 4 plates. Arrange the prawns on top and drizzle the vierge dressing over the prawns. Garnish with a mix of small salad leaves, for example frisee and watercress.