Chilled Prawn and Tomato Pasta

A chilled pasta made with fresh tomato and plump boiled prawns. Using Dish 1 as a background note gives it real depth. We want to keep the fresh acidity of the tomato, so it is never cooked — just tossed through at the end.

As for the thickness of the pasta: if you can find capellini at 0.9mm, choose that without hesitation. It is often surprisingly hard to find in an ordinary supermarket, though, in which case go for 1.2mm. If that is not available either, 1.4mm pasta is fine.

Boiling the garlic first and then crushing it lets you draw out its savoury depth and aroma without the harsh smell. It is the method we recommend whenever you want garlic in a chilled pasta.

Ingredients (serves 2)

• Dish (Symphony No.1): about 1/2 tsp
• Pasta (thin, around 0.9–1.2mm, recommended): 180g
• Peeled prawns: 120g
• Tomato: 2 (if using cherry tomatoes, about 200g)
• Garlic: 1 clove
• Olive oil: 2 tbsp
• Salt: 1 tsp
• Pasta cooking water
• Water: 2L
• Salt: 1 tbsp

Preparation

• Cut the tomato into roughly 1.5cm cubes.
• Score the backs of the prawns, remove the vein if there is one, rinse with water and drain.
  (If you like, cut them into 3 or 4 pieces — they cling to the pasta better that way.)
• Peel the garlic.

Method

1. Add water: 2L, salt: 1 tbsp and the garlic to a pan for cooking the pasta and bring to the boil. Once boiling, cook pasta: 180g for the time given for your pasta. One minute before it is done, add the prawns to the pan to cook with the pasta, then drain in a colander.
2. Hold the colander from step 1, contents and all, under cold water, rub the pasta gently to wash it, and drain.
3. Take out the garlic, put it in a large bowl, add the tomato, olive oil: 2 tbsp, salt: 1 tsp and Dish (Symphony No.1): 1/2 tsp, and mix, crushing the garlic and tomato as you go.
4. Toss the pasta and prawns through the sauce from step 3, taste, adjust with salt, and it is done.