This recipe from Martin Shanan and Sally McKenna is a very posh pasta dish
32 tiger prawns
2 heads of broccoli, separated into florets
450 g spaghetti
olive oil for frying
For the sweet garlic cream
1 head garlic
1 tablespoon olive oil
1 cup cream
salt and pepper
4 handfuls of rocket
Preheat oven to 180 degrees. Place the whole head of garlic on a piece of tin foil, drizzle with olive oil, wrap up and roast in the oven for 30 minutes until soft by not browned.
When cooked, pop out the soft garlic from the husks and puree in a pestle and mortar. You should have about 2 tablespoons garlic puree.
Make the sweet garlic cream:
place the garlic puree into a small saucepan and pour in the cream. Add a knob of butter and season with salt and pepper. Bring the mixture to a simmer, stirring until it comes together to make a sauce.
Peel the prawns. Bring a large pot of salted water to the rolling boil. Drop in the broccoli florets and cook for two minutes, until bright green., Remove with a slotted spoon.
use the same water to cook the pasta.
Two minutes before the end of the pasta cooking time saute the prawns in olive oil. Add the broccoli and the sweet garlic cream and cook for two minutes before adding the strained spaghetti.
Place the spaghetti into four heated serving bowls and top each bowl with a handful of rocket leaves.