Red prawn fever

OK, I admit it...I'm hooked.  Hooked on those carabineros from Spain.  I've had it three times in the last three weeks, and I'm still on the hunt for more.

I had lunch with Tigger and family today at 8½ Otto e Mezzo.  It's one of the few restaurants Tigger is happy to go to outside of the Mandarin Oriental, and one place I'm happy to go to as frequently as I can manage a booking.  Given my eating schedule this past week, I was determined to make this lunch a simple and light one.

Artisanal chitarra with tomato and red king prawns - before ordering I checked with the staff regarding the origin of the prawns, and was told that the prawns were indeed from Spain.  I can't tell you how much happiness the sight of these carabineros brings me.  The tail of these prawns are just incredibly flavorful... something that no other prawn can match unless you start to add in some baking powder.  I dispense with the tail, slowly scoop up as much sauce as possible with the perfectly cooked pasta, then laid my utensils down.  The ritual of cleaning out the giant head of the prawn must be performed with bare hands.  Slowly and methodically, I work through every part of the head.  Finally, I wipe the bowl clean of any remaining goodies which had fallen out during the process.  Good to the last drop, it was.

Another bowl of the same pasta was shared between two others at the table, and the kitchen split the tail perfect down the middle.  There was unfortunately no good way to split the head...

Tigger took a spaghetti carbonara at my recommendation.  I think he liked it... even though I know his favorite pasta is actually spaghetti bolognese.

A light and simple lunch just the way I wanted, and immensely satisfying...