Mix the flour and eggs together until a dough forms.
Knead the dough for five minutes then chill in the fridge for one hour.
Roll the pasta into a thin sheet approximately 1 mm thick.
Dust the sheet with flour and slice into ribbons like tagliatelle.
Cover the pasta ribbons with cling film to prevent drying.
Blend the pesto ingredients in a mixer until smooth.
Peel the prawns leaving heads and tails intact and remove the digestive tract.
Stuff each prawn with two anchovy fillets and wrap with pasta ribbons.
Deep-fry the prawns in hot oil for two minutes.
Drain the prawns on kitchen paper and season with salt.
Serve the prawns immediately on a bed of pesto sauce.