Home Cooking Sessions with @Le Creuset : Calamarata with king prawns, mascarpone, lemon & calabrian chilli, all made in my Signature Stainless Steel Saucier. #LeCreusetPartner - 1. Peel the prawns, then dice, season and sear over medium-high heat in a little olive oil until they develop some colour. Remove and set aside before they’re fully cooked. 2. In the same pan, add the prawn shells and sauté with shallot, garlic and parsley stems until fragrant. Add a little tomato paste, deglaze with white wine, then cover with water and simmer for 20 minutes. Blitz, strain and set the prawn bisque aside. 3. Add whole shallot, garlic, chilli and basil to a clean saucier with a generous amount of olive oil and sauté gently for 2-3 minutes to infuse, then remove. 4. Add the Calabrian chilli and sun-dried tomato, followed by the tomato passata and prawn bisque. Simmer and reduce until thickened. Meanwhile, cook the calamarata until just under al dente. 5. Add the pasta directly to the sauce and let it finish cooking in the saucier. Return the prawns, then add lemon zest, parsley, mascarpone and a good drizzle of olive oil. 6. Toss and emulsify everything together until the sauce is glossy, cohesive and clings properly to the pasta. - This is exactly the kind of cooking I love a saucier for. The deep, curved shape and sloping sides make stirring, tossing and emulsifying really easy, while the higher sides give you plenty of room to properly work the pasta and sauce together without making a mess. It’s one of my most-used pans in the kitchen because of how versatile it is, and genuinely the one pan I’d recommend to anyone. - @notorious_foodie