Spicy ‘Nduja and Prawns with Orecchiette

Method

1. Bring a large pot of salted water to the boil. Cook the orecchiette until just shy of al dente.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the shallot and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds.
3. Add the ’nduja, breaking it up with a spoon, and cook for 2–3 minutes until it melts into the oil.
4. Add the prawns and cook for 1 minute each side until just pink.
   Pour in the wine and simmer for 1–2 minutes, then add the cherry tomatoes. Cook for 3–4 minutes until they begin to soften.
5. Lift the pasta into the sauce with a slotted spoon, carrying some pasta water. Toss for 1–2 minutes, adding more water if needed to coat.
6. Season lightly with salt and pepper (remembering ’nduja is salty).
7. Serve immediately, scattered with parsley and lemon wedges for squeezing.
8. Enjoy with Family and Friends