This is one of my oldest signature dishes, and one of my all-time favourites… I absolutely love Sicilian red prawns; they are incredibly sweet and they have an amazing smell. They’re pretty much different from any other prawns you can find around as they are smaller in size and offer a really delicate flavour. This why I love to serve them raw.

The creamy burrata cheese offers a hint of acidity and the bitterness of the artichokes complements the prawns perfectly. Don’t worry too much about the trick of the multicolour pasta, it is easy to get the hang of after you make a couple. The pasta recipes are.