How to make it

  • What to do
  • For the Stock
  • ____________
  • Peel & clean the prawns, keep the heads & shells (leave the tails on if you like).
  • In a large pot sauté the chopped onion, carrot and celery in a little olive oil for 1 minute.
  • Add the prawn shells and heads and sauté for a further 2-3 minutes.
  • Add tomato paste and (14 fl oz) of water.
  • Add 3-4 bay leaves and 6-8 peppercorns and bring to the boil.
  • Once boiling, lower heat to a simmer and continue to simmer until reduced by just over half.
  • -------------------
  • For the Pasta
  • ------------------
  • In another pot boil enough salted water to cook the pasta in.
  • Cook the pasta until al dente (check the package).
  • Strain the pasta and cool with running water.
  • -------------------
  • For the Sauce
  • -------------------
  • In a large fry pan, melt 2 tbsps butter with 2 tbsps olive oil over medium heat.
  • Sauté the diced onion, fennel and garlic until starting to turn translucent.
  • Turn the heat to high and add 1/4 cup of Pernod.
  • Burn the alcohol off the Pernod and reduce until the pan is only slightly wet.
  • Remove from the heat.
  • -----------------
  • Place the contents of the pan along with the cream into a large pot and return to medium heat.
  • Allow to simmer and thicken, approx 10 minutes
  • ---------------
  • Meanwhile once the prawn stock has reduced by half, strain it and discard the solids.
  • Add no more than 7 fl oz)of the stock to the sauce and continue to reduce until thick (do not boil).
  • Once sauce is thick enough to coat the pasta, reduce to low heat.
  • Wipe the fry pan clean and melt 1 tbsp of butter with 1 tbsp of olive oil over high heat.
  • Add the prawns and cook for approx 2 minutes or until pink.
  • Splash with a few tbsps of Pernod, burn off the alcohol and add the contents to the sauce.
  • Add parmesan cheese to sauce, stir and season to taste with sea salt and black pepper.
  • --------------
  • Assembly
  • --------------
  • Rinse pasta under hot water to warm up, shake off excess water and plunge pasta into sauce.
  • Stir gently and serve.
  • Garnish with excess fennel fronds if desired.

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