Take this plate of Prawn Capellini Aglio Olio for example - prawns grilled over charcoal, served on a bed of capellini tossed in prawn oil, garlic, kombu and mirin, sprinkled with an abundance of sakura ebi.
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The charred taste of the grilled prawns gives the entire dish an oomph of crustacean, with al dante capellini that’s coated evenly with the natural flavours that promises you a party in your mouth with each mouthful - this is one plate overflowing with flavours and certainly one that makes me go - pasta la vista baby.
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