Tagliatelle with Prawns Recipe
400gm fresh tagliatelle
20 green tiger prawns, peeled and cleaned, tails remain
50ml olive oil 80gm crushed garlic
50gm fine slices chilli, deseeded
20gm chives 100ml fish stock
100ml white wine half lemon juiced
Sear prawns. Remove from pan.
Sauté chilli and garlic in olive oil till golden. Deglaze with white wine. Add stock, and toss through cooked pasta. Return prawns to pan. Finish with lemon juice and chives.
Season. Garnish with micro basil and olive oil.