| 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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