A favourite pasta recipe from ” Nigellissima” by Nigella Lawson.
Put a large pan of water on to boil and when it comes to the boil add the salt. Cook the pasta according to packet instructions until al dente.
Whisk together the tomato puree and milk in a bowl, then add the mascarpone and whisk together. Set aside.
Heat the garlic oil in a wok or a large pan and add the chilli flakes and stir. Tip in the prawns and fry for a minute or so until well cooked through. Add the vermouth and bubble up. Let it reduce a little then add the sauce from the bowl, then cook until piping hot.
When the pasta is ready drain briefly. Tip into the sauce and toss gently to combine. Divide between two bowls and serve immediately.