It’s not the excellence of our offering that makes our worship acceptable but the excellence of Christ. We cannot worship the eternal Father apart from the eternal Son… Our worship is accepted not on the basis of what we have done, but on the basis of what Christ has done… [Therefore] if we [leaders] help people focus on what God did two thousand years ago rather than twenty minutes ago, they’ll consistently find their hearts ravished by His amazing love.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	4qr	1	servings

INGREDIENTS

2	tb	Olive oil
2		Cloves garlic; finely chopped
400	g	Peeled and de-veined prawns
100	ml	Dry white wine
100	ml	Hot fish stock
2	tb	Finely chopped Italian parsley
		Sea salt and freshly ground pepper
250	g	Saffron angel hair pasta

INSTRUCTIONS

1. Heat oil in large pan. Saute garlic for a few minutes, then add prawns
and toss over heat until they start to change colour. Add wine and continue
nearly cooked through. Add hot stock and season to taste.
2. While prawns are cooking, bring a large pot of salted water to the boil.
Cook pasta until al dente, about 3 minutes. Drain and add to the prawn
mixture with the parsley and toss together before serving immediately.
Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne.
Converted by MC_Buster.
Per serving: 315 Calories (kcal); 27g Total Fat; (94% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: The half has never been told”