Spaghetti with Red Prawns

Method

1. Clean the prawns: separate the heads, remove the intestines, and peel the tails. Reserve the heads and shells.
2. Crush a clove of garlic and sauté it in a small pot with a drizzle of extra virgin olive oil and, if desired, some chili pepper.
3. Add the prawn shells and heads and crush the heads well to extract the juices.
4. Add 1/2 liter of water, a teaspoon of tomato paste, and a pinch of salt. Cover and cook over medium heat for 20 minutes.
5. Meanwhile, divide the prawns into two parts: one for raw marination and one for cooking. Cut the raw portion into small pieces.
6. Place the raw prawn pieces in a bowl with lemon zest, a few drops of lemon juice, pepper, salt, and a drizzle of oil. Mix, cover with plastic wrap, and let marinate in the refrigerator.
7. After 20 minutes, strain the prawn broth and set aside.
8. Bring a pot of water to a boil for the pasta. Cut the cherry tomatoes into quarters.
9. In a large pan, heat a drizzle of oil with the anchovy fillets over low heat until they dissolve.
10. Turn the heat to high, add the prawns set aside for cooking, and cook for 30 seconds.
11. Add the cherry tomatoes and cook for another 30-40 seconds, still over high heat.
12. Remove the prawns from the pan and set aside.
13. Pour the prawn broth into the pan and reduce over high heat until it thickens slightly.
14. Salt the pasta water and add the spaghetti. Cook for half the time indicated on the package.
15. Drain the pasta al dente and transfer it to the pan with the sauce. Add a ladle of pasta cooking water and stir over medium heat, gradually adding more pasta water until the pasta is cooked and creamy.
16. Remove from heat, add the reserved cooked prawns, chopped parsley, a drizzle of raw extra virgin olive oil, and black pepper. Toss and emulsify off the heat.
17. Plate: arrange the pasta on the plate, place the raw marinated prawns in the center, and grate some lemon zest on top.