Paccheri with Prawn Cream

Method

1. In a small saucepan, add a drizzle of oil, a garlic clove in its skin, a few sprigs of parsley, and half a dried chili pepper. Add the prawn heads and a pinch of salt. Fry for one minute.
2. Add 4 ripe cherry tomatoes and a pinch of oregano. Crush the heads with a potato masher to extract the juices. Pour in a glass of white wine and let it evaporate. Add a glass of water, lower the heat, and cook for at least 15 minutes after it starts boiling.
3. Blend everything and strain through a fine-mesh sieve to obtain a smooth bisque cream.
4. In another pan, heat abundant olive oil, add sliced garlic and the first part of parsley. Sauté. Add ripe cherry tomatoes and salt. Cook with a little pasta cooking water.
5. Boil the paccheri in salted water for 5 minutes (out of 15 total). Drain and transfer to the pan with the tomato sauce.
6. Add a ladle of pasta cooking water and the prepared bisque. Cook over high heat, gently stirring to avoid breaking the pasta.
7. With 3 minutes left, add the chopped prawn meat (3 prawns, cut up). Cover the pan.
8. In the last 30 seconds, add whole prawn tails (the remaining 3 prawns) and fresh parsley. Serve immediately.