Method
For the sauce, start by cooking all vegetables in a large pot for 5 minutes at high heat, then add all shells and heads and cook for a further 3-4 minutes, add Amaretto liqueur and allow for alcohol to evaporate
Add ice, fish stock, and all remaining ingredients. ONLY when ready to serve, slowly bring to a simmer, cook till it's reduced by ⅔, then sieve through a fine sieve and add cream. Reduce by half and keep aside, check seasoning. Set aside.
For the filling, add a little oil to a pan and then add spring onions. Cook gently till almost caramelised then quickly cook the prawns for 2 minutes, add Amaretto liqueur, CAREFULLY flame the alcohol off and immediately remove from heat. Crumble Amaretti biscuits in it and chill immediately. Add mix into a blender and mix till smooth.
To make pasta dough, whisk whole eggs and yolks and add a little drizzle of olive oil, a pinch of salt and saffron. Mix flours and start mixing a little at a time with the eggs until the dough is almost formed. Rest in the fridge for 2 hours or overnight.
Roll the pasta dough into the pasta machine until the one before the last narrow setting. Cut the pasta sheets into long approx. 30 cm rectangles. Fold the sheet in half and gently press with your hand to make a visible mark. Unfold the pasta sheet.
Add mix into a piping bag. Place a dollop of mix along the pasta sheet with gaps in between dollops of 5 cm.
Fold the pasta on top of the filling. Then use a roll cutter to cut the ‘agnolotti’.
Cook pasta in plenty of salted water, drain when ready and toss in a frying pan with a little unsalted butter.
To serve, pour sauce at the bottom of the plate, add agnolotti pasta on top and garnish with crumbled amaretti biscuits.
