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Categories:Viewed: 106 - Published at: 10 years ago
Ingredients
- 1/2 cup dry white wine
- 1/2 cup dry vermouth
- 2/3 pound linguine pasta
- 4 teaspoons turmeric
- 2 tablespoons olive oil
- 1 pound prawns shelled leaving the tail intact, deveined
- 2 teaspoons minced garlic
- 1/2 cup minced onion
- 1 cup heavy cream
- 2 tomatoes large, internal seeds removes and chopped
- 1 cup frozen peas
Method
- In a small bowl let the saffron soak in the wine for 5 minutes.
- In a large pot of boiling salted water cook the linguine, the frozen peas with the turmeric until al dente. While the pasta is cooking, in a large skillet heat the olive oil over moderate heat until it is hot but not smoking and add the onions stirring for a 1 minute. Add the garlic, salt and pepper to taste. Add the fresh chopped tomatoes and cook for 3 to 5 minutes. Add the wine and cook for another 5 minutes. Add the cream and boil the mixture until the liquid is reduced by half. Add the prawns and cook until the prawns turn pink, 1 minute. Season to taste.
- Drain the pasta and place back in to the pot that they were just drained from. Add the prawn sauce to it and blend well.
