A favourite pasta recipe from ” Nigellissima” by Nigella Lawson.
Ingredients
- 1 tbsp tomato puree
- 4 tbsps milk
- 4 tbsps mascarpone
- 1 tbsp garlic oil
- 1/4 tsp dried chilli flakes
- 150-200 g raw peeled prawns
- 75 ml martini or cinzano rosato or brandy
- 200 g egg taglierini
- salt for pasta water
Servings:
Instructions
- Put a large pan of water on to boil and when it comes to the boil add the salt. Cook the pasta according to packet instructions until al dente.
- Whisk together the tomato puree and milk in a bowl, then add the mascarpone and whisk together. Set aside.
- Heat the garlic oil in a wok or a large pan and add the chilli flakes and stir. Tip in the prawns and fry for a minute or so until well cooked through. Add the vermouth and bubble up. Let it reduce a little then add the sauce from the bowl, then cook until piping hot.
- When the pasta is ready drain briefly. Tip into the sauce and toss gently to combine. Divide between two bowls and serve immediately.
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