One-pan prawn casarecce with kefalotiri

This Greek-inspired prawn pasta is simmered in tomatoes, white wine and fish stock with herbs, chilli and lemon. Casarecce soaks up the fragrant sauce, while dill and kefalotiri add a fresh, savoury finish. We’ve added a dash of fish sauce for some umami punch. For a more subtle flavour, try adding a couple of anchovies to the sofrito instead.