Conchiglie con fave e gamberi
Bring a small pan of lightly salted water to the boil and blanch the broad beans for 4-5 minutes, then drain and, if time allows, double-pod them.
Cook the pasta in a large pan of boiling salted water until al dente, then drain, reserving a cupful of the pasta water. Meanwhile, sauté the onion in the olive oil in a frying pan over a medium heat for 5 minutes. Add the garlic and chilli, and sauté for a further 4 minutes. Add the broad beans to the pan, stirring slowly, and cook for 3 more minutes. Add salt and pepper to taste, along with the white wine, and cook for another 3 minutes to allow most of the wine to evaporate. Add the fish stock and prawns and cook for 3-5 minutes, or until the prawns have turned pink and are cooked through.
If the prawn sauce becomes too dry, add a little of the reserved pasta water. Toss the pasta with the prawn sauce. Transfer to warm serving bowls and finish with a scattering of mint, a drizzle of extra-virgin olive oil and some freshly ground black pepper.