I was given this recipe by my dear fiiend Diane Seed, who runs a wondeful cokkery school in Rome and is the author of the definitive 100 Pasta Sauces. Take 500 g of freshly peeled and veined prawns and divide into 6 ramekins, add half a clove of chopped garlic to each bowl with some crushed chili, drizzle with some olive oil and leave to marinade for at least two hours. Put into a preheated oven (250 C) for 5 minutes. Serve immedaitely with hunks of brown bread.
Maxwell & Williams AA01027 porcelain ramekin 7 x 10 cm
