Fusilli with prawns, white beans and mint recipe "I ate this dish on our wedding anniversary last year, when we were travelling along the Amalfi Coast," says Katie Caldesi, who, with her husband, Giancarlo, celebrates the southern Italian region, its food and its people in her latest book. We were at the San Pietro hotel outside Positano. Fusilli con gamberetti, cannellini e menta sounded so delicious when I read it on the menu, a lovely combination of prawns and mint, and very pretty in shades of pink and green. 320g (11½oz) dried or fresh fusilli 400g (14oz) cooked cannellini beans (either from a can or dried, soaked and cooked) 50ml (2fl oz) extra-virgin olive oil About ½ red chilli, depending on strength, finely chopped 1 garlic clove, finely chopped Salt and freshly ground black pepper 16 raw tiger prawns, shelled but with heads and tails on 100ml (3½fl oz) white wine 12 mint leaves, roughly chopped Knob of butter Start by cooking the dried pasta in plenty of salted boiling water and make the sauce while it cooks. If you are using fresh pasta, make the sauce first and then cook the pasta. Drain the beans and set aside. Heat the oil in a frying pan and lightly fry the chilli and garlic with a little seasoning, being careful not to let them burn. Add the prawns and fry until pink, then stir in the beans. When the beans start sticking to the bottom of the pan, pour in the wine and allow it to reduce for 3 to 4 minutes. During this time, cook the fresh pasta, if using. Taste the sauce and season again if necessary. Scatter over the mint leaves and stir in the butter. Add the drained pasta along with a couple of tablespoons of cooking water and toss through the sauce. Serve in warmed bowls. The Amalfi Coast: A Collection of Italian Recipes," by Katie and Giancarlo Caldesi, is published by Hardie Grant (£25)