Name: Saffron Pasta with Prawns
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

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.

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