This recipe from Melbourne-based chef Michael Gwizdek brings together Sardinian "gnocchi-like" malloreddus pasta, tiger prawns and 'Mediterranean caviar' bottarga (salted, cured fish roe) to create a luxurious and delicious dish.
Don't be put off by the cooking time - it's well worth making your own stock with the prawn shells to achieve the true taste of Italy!
Link to full recipe (courtesy of Michael Gwizdek)
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