| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh fettuccine |
| 1 |
lb |
Large prawns |
| 1/2 |
c |
Sake, dry sherry, or white |
|
|
Wine |
| 2 |
ts |
Olive oil |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Minced red bell pepper |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
1. In a large pot over high heat, bring 2 quarts of water to a boil and
cook fettuccine for 3 minutes. Strain from cooking pot and refresh under
cold water.
2. Peel and devein prawns. In a large skillet over medium-high heat, saute
prawns in sake until they turn bright pink (4 to 5 minutes). Remove from
pan and set aside.
3. Pour off all but 2 tablespoons of sake. Add olive oil, garlic, and red
bell pepper to pan, and cook over medium-high heat for 5 minutes, stirring
frequently. Add parsley, cooked prawns, and fettuccine. Toss well to reheat
thoroughly. Serve hot.
Recipe By : the California Culinary Academy
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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