Seafood

Prawn sauce - serves 4

Ingredients:

350 g prawns
1 clove of garlic
1 tablespoon chopped parsley
4/6 tablespoons olive oil
Salt
pepper

Wash the prawns under running water, remove their head and carapace. With a toothpick or sharp knife make a small incision on the upper part of the body to remove the intestines, or black thread, which contains sand and makes the crustacean bitter. Once cleaned dry the prawns with kitchen paper. Meanwhile in a non-stick pan heat the oil with the garlic clove, add the prawns, salt, pepper and the chopped parsley. Cook over medium heat for about 10 minutes and then discard the garlic. This sauce is ideal for coating long pasta such as spaghetti or linguine.

Tuna sauce - serves 4

Ingredients

100 g oil-packed tuna 

1 tablespooon capers

½ shallot

3 tablespoons tomato puree

4/5 tablespoons olive oil

Salt

Chop the shallot and the capers, add the oil and fry gently over medium heat for a few minutes. Add the shredded tuna and a pinch of salt. Mix well to blend. Pour in the tomato puree and ½ a cup of water and stir. Let cook on medium heat until the sauce thickens and all the water has evaporated. Taste and add salt in necessary.     

Scallop sauce – serves 4

Ingredients:

4 large scallops

2 cloves of garlic

½ cup of olive oil

A splash of dry white wine

1 teaspoon chopped parsley

Salt and pepper

Wash and cut in small pieces the scallops and set aside (I usually buy the scallops without the shells).  Saute in a large non-stick pan, the garlic with the oil. Add the scallops, chopped parsley, salt and pepper. Mix, add the wine and let evaporate. Cook over a medium-low heat for about 5 minutes, discard the garlic and set aside.