Three colossal tiger prawns — the kind that earn a double-take when they hit the plate. Hand-pounded for tenderness, dredged and pan-fired until the crust shatters at the first bite. We finish them under a slow-simmered San Marzano tomato sauce, a snowfall of aged parmigiano, and just enough bubbling fior di latte mozzarella to gild the edges. Served over a nest of perfectly twirled fusilli.

A serious seafood plate for a serious seafood crowd.