Mezze Maniche Pasta with Prawns & Speck - Chef Luca Ciano

Ingredients

• 320 g mezze maniche pasta
• 10 large scarlet prawns, peeled deveined
• 1 bunch spring onion, cut into 2cm pieces
• 1 garlic clove, crushed
• 120 g speck slices, then sliced into 1 cm stripes
• 60 g extra virgin olive oil
• 20 g unsalted butter
• salt & pepper
• 400 g Desiree potatoes
• 125 g fresh cream
• 125 g cooking water
• 50 g unsalted butter, room temperature
• ⅓ bunch fresh basil