Prawns & Chickpeas Fettuccine

This mouthwatering recipe was submitted by Francesco Acquaviva, Head Chef at Social, by Heinz Beck, a fantastic restaurant at Waldorf Astoria Dubai.

How to make Pasta Dough

Combine all ingredients until you have a nice, uniform dough with a beautiful yellow colour.

Let the dough rest on a piece of clingfilm for 15 minutes. Use a rolling pin or pasta machine to roll the dough. After that, use a knife to cut the pasta into fettuccini.

How to make Chickpeas Cream

Put the chickpeas into a container with 3L of cold water. Leave it overnight to moisten.

Chop the onion, then cook it in an oil-based pot. Add the stock and chickpeas to the pot and let them cook for 45 minutes. After the onion has been removed from the heat, add the rosemary and thyme to the infusion. Let it sit for 5 minutes.

Blend the aromas to create a smooth, creamy cream. Adjust salt to taste and strain with a chinois for a perfectly smooth.

How to make a Prawns Bisque

In a fine julienne, chop the celery, onion, carrot, celery, and fennel.

Place the oil in a saucepan. Once you have cut all the vegetables, heat them gently for about 5-6 minutes.

Toast the prawn heads for 3 minutes, then add the wine.

Slow heat for 45 minutes. Strain to get rid of everything. Save the liquid and adjust for salt.

How to make Pasta Sauce

Place the oil and garlic in a saucepan. Heat it. Add the prawn chop, and cook for 30 seconds.

Let the bisque cool, then add salt and chilli.

How to prepare the dish

For 2 minutes, boil the pasta in salted water.

Could you place it in a pan with the sauce? Cook it for another 2-3 minutes. Adjust salt and pepper, and finish by adding a spoonful of olive oil Evo.

Final plating

Place the chickpeas cream in a saucepan and heat through.

Place the cream on top of the fettuccini, and create a nest shape.