Recipe from Ottolenghi by Yotam Ottolenghi
6 to 8 San Marzano Tomatoes
3 to 4 softened unsalted Butter
1/2 tsp dried Chili Flakes
2 oz Kalamata Olives, pitted
1 1/2 TB Arak or Pernod
3 Garlic cloves, very thinly sliced
2 TB chopped Flat-leaf Parsley
Coarse Sea Salt
Start by preparing the tomatoes. Make a tiny shallow cross with a sharp knife at the bottom of each one and put them in boiling water for 30 seconds. Remove, refresh under plenty of cold water, then drain. Now peel the skin away and cut each tomato into 4 to 6 wedges. Set aside. To prepare the prawns, peel the shells away form the bodies, keeping the tail segment of the shell on. Cut a shallow slit along the back of each prawn and remove the dark vein using the tip of a small knife.
Place a frying pan over a high heat. When very hot, add 2 TB of butter and salute the prawns quickly for 2 minutes, shaking the pan as you go. Add the tomatoes, chili and olive and cook for another 2 to 3 minutes, until the prawns are nearly cooked through. Add the Arak carefully (it tends to catch fire!). Let the alcohol evaporate for a minute before quickly adding the remaining butter plus the garlic, parsley and some salt. Toss for a second for everything to come together in a runny sauce, then serve immediately, with bread.