Lumache pasta with prawns, tomato, garlic & chilli

Lumache pasta is a pasta shape which is formed like a shell. It comes in a range of sizes, although classic lumache pasta is around the size of the first joint in the thumb.

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Serves 4


For the prawn stock

  • 1kg green prawns, cleaned, de-veined and halved (keep the shells and heads for stock)
  • 1
 celery stalk, diced
  • 1 onion, diced
  • 1
 fennel bulb, sliced
  • 3
 garlic cloves, finely chopped
  • 2 sprigs thyme
  • 1
 bay leaf
  • 1 tbsp tomato paste
  • 1 cup white wine
  • extra virgin olive oil


For the pasta

  • 500g
 lumache, paccheri or rigatoni pasta
  • 2
 garlic cloves, finely chopped
  • 500g baby roma tomatoes
  • Olive oil
  • Basil leaves
  • Parsley leaves


Heat some olive oil in a saucepan over medium heat and sauté prawn heads and shells for about 5 minutes on high. Once nicely browned add the celery, onion, fennel and cook until they start to soften. Add garlic then tomato paste and cook for a further 2 minutes. De-glaze with white wine. Then add enough water to cover (about 1lt).

Bring to boil and simmer for 30 minutes. Once finished turn off the heat and leave to cool slightly. Strain and set aside.

Meanwhile, cook the pasta according to the packet’s instructions.

To make the pasta heat remaining olive oil in a fry pan and lightly sauté the garlic and tomatoes. Add the prawns and sauté until lightly coloured, for about 2 minutes, then add 300ml stock and reduce by half. Gently fold the pasta through, add the basil, parsley and a little olive oil to finish.

Serve immediately.

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