Clementine Day is a self-taught, home cook that runs Some Things I Like to Cook, a growing project that draws a meaningful connection between food, people and play. Interested in exploring the emotional relationship between the heart and the stomach, and the human connections that are formed over food, Clementine works on collaborative, creative food projects with friends and creatives across Melbourne.
Heat olive oil and butter in a large frying pan and add tomatoes, whole.
Get a pot of salted water on to boil.
Cook down for 5-8 minutes over medium/high heat until the skins begin to split on the tomatoes. Then carefully, using the back of a wooden spoon or spatula, squish them until the juices and seeds pop out.
Add chilli and garlic and continue to cook.
Add spaghetti to the boiling water and cook per packet instructions until el dente.
Add prawns to the tomatoes, tossing every now and then to cook them evenly on each side.
Add ½ a cup of pasta water, lemon juice and parsley and cook down until reduced by half.
Strain off spaghetti and add to sauce. Toss around well to coat spaghetti with sauce.