200 gr king prawns without shells (the frozen ones are ideal) *
1 medium onion
1stalk of celery
Small glass of moscato wine or vermouth
A shot of fresh cream
400 gr cod or monk fish 1 tbsp passata 2tbspolive oil 300 gr water fresh chilli to taste
Chilli to taste
150 gr ditalini rigati or another type of small pasta
Place onion, chilli and celery finely chopped in a shallow pan, add oil and coffee cup of water and sauté gently until glossy and soft. Add wine, let evaporate and add tomato, all the fish and 1 cup of water. It will take few min for the fish to cook on a lively fire. Turn it down, add saffron and cream, do not let it boil again. Sprinkle with chopped parsley. Your sauce is ready. At this point I like to grate some lemon zest on it, but I leave it to personal taste.
Cook the pasta al dente and add to the fish. It should have the appearance of a soup, thus adjust the quantity of liquid.