Ingredients
- Decent knob of butter
- 4x shallots
- 4x cloves garlic
- juice of one lemon, and zest
- teaspoon smoked chillie flakes
- 2x cups chardonnay
- medium tub creme fraiche
- raw tiger prawns (as many as you want to eat)
- 6x fresh anchovies
- 12x mussels
- Any fresh Pasta (I prefer tagliatelle)
- fresh grated parmesan (as much as you care to eat)
- cracked salt & pepper
- a pinch of pimenton/ smoked paprika
Method
- warm the butter on a medium heat
- chop the shallotts and garlic, and fry gently until shallotts turn opaque
- add the chilli flakes, lemon juice and wine, bring to the boil, then simmer
- add creme fraiche and stir through contents of the pan
- cook fresh pasta will take 3 mins...
- add all seafood, season, taste, warm seafood through until prawns turn pink
- toss pan mixture and pasta, serve on warm plate, garnish with parmesan, cracked black pepper, a pinch of pimenton and fresh lemon rind.
- serve with the remainder of chardonnay, enjoy your meal!
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Reviews & ratings
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Reviews in English (1)
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Great recipe and very quick and easy to prepare. It went very well with tagliatelle - funny how certain sauces go better with certain pasta. Instead of the chilli flakes, I used 2 fresh red chillis, seeds and all and it was just the right amount of fire not to blast away the prawns and calamaris I used (instead of the mussels). Will do it again soon. - 14 Mar 2015
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