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Prep.
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For pasta, I like egg pasta, thick like fettucini, fresh is nice --
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The anchovy fillets get chopped as finely as possible (or even mashed).
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100gr ham chopped finely (~3 mm x 3 mm) (not honey ham or processed 'spam' etc).
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1/2 a leek chopped into 2mm slices or rings.
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125 g green garlic prawns.
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1/2 teaspoon minced garlic (or a full teaspoon if using plain prawns).
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1 250g package of San Remo fresh pasta sauce (white).
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If you can't get this, find a thick decadent sauce with fresh cream.
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If the prawns are frozen, be sure to thaw them as if you cook them frozen, they will probably be over or undercooked.
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Put a BIG pot of water with plenty of salt on to boil.
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Meanwhile, in a (pref thick based) pan, heat up either a splash of olive oil or a dash out of the anchovy bottle (better).
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Fry up the anchovy mash, leek and ham for 5 mins or so at a lowish heat until the leek is cooked and the mix colours up a bit.
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Stir in the white sauce and just let it go along at low heat.
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That's it for the sauce for the moment.
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Put the pasta in to cook and about 4 mins before it is done (how long that takes will vary a lot depending on fresh vs dried, thickness, etc) throw the prawn in to the sauce and continue to cook them slowly.
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When done, pasta on plate (with a *little* bit of the pot water), sauce on top.
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Dash on some cracked black pepper and parmesan and prepare yourself for the adulation of your loved one.
