Serves 4

 

Ingredients

  • 250g peeled Norwegian Prawns
  • 8 King Prawns
  • 8 sticks celery
  • 1 large leek
  • 2 tablespoons Tomato Purée
  • 3 cloves garlic
  • 1 tablespoon Schwarz Thai Curry spices
  • 4 tablespoons Olive oil
  • Juice of ½ a lemon
  • 2 glasses dry white wine
  • ½ glass Pastis
  • 200g Fettucine
  • 25g butter
  • 1 tablespoon freshly chopped Parsley
  • Salt & Pepper

Method

  1. Thaw the peeled prawns and drain well.
  2. Thaw the King Prawns, remove the tails and add to the peeled prawns, but retain the shells.
  3. Finely chop half the celery and the leek, crush the garlic.
  4. Take a small heavy casserole and heat 2 tablespoons olive oil. Put all of the prawn shells in and fry for a couple of minutes, stirring constantly; then add the celery, leek and garlic and gently sweat for 3 or 4 minutes.
  5. Add the tomato purée and the white wine and leave to simmer for about 10 minutes, stirring occasionally, until the liquid has been reduced to about ¼ of its original quantity.
  6. While this is happening, take another casserole, add 2 tablespoons of olive oil and gently fry the remaining sticks of celery, cut into two lengthways and into approximately 1” pieces. This only takes a couple of minutes.
  7. Add the curry spices, the juice of ½ a lemon and the Pastis.
  8. Sieve the contents of the other pan into the second pan, extracting all the liquid possible, using the back of a wooden spoon.
  9. Throw away the solids remaining in the sieve.
  10. Pour the peeled prawns into the mixture, season with freshly ground black pepper.
  11. Put a saucepan of water on to boil for your Fettucine and cook as soon as the water comes to a rolling boil, adding salt to taste.
  12. When the pasta is nearly ready, put the saucepan of prawns on the stove and reheat thoroughly for no more than 2 to 3 minutes, or the prawns will toughen.
  13. Drain the pasta, put it back into the dish in which it was cooked, adding the butter at this stage.
  14. Pour the prawn mixture over the pasta, mix well and sprinkle the parsley on top.
  15. Serve with freshly grated Parmesan and a nice glass of chilled Quincy!