Tagliatelle with prawns
You will need
5 tbsp Filippo Berio Extra Virgin Olive Oil
2 cloves garlic, chopped
2 red chillies, deseeded and chopped
6 tbsp dry white wine
250g cooked tiger prawns
3 tbsp flat leaf parsley, chopped
salt and freshly ground black pepper
Cook the pasta in a large pan of boiling salted water for 10 minutes or according to packet instructions until ?al dente?.
Meanwhile, heat 3 tablespoons of the oil in a large frying pan and gently fry the garlic and chillies for 2 minutes. Add the white wine and simmer for 2 minutes or until reduced by half. Add the prawns and parsley to the pan and cook for 1 minute or until hot. Season to taste.
Drain the pasta and add the prawn mixture, toss together. Drizzle over the remaining oil, sprinkle with chopped parsley and serve.
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