Dinner with Shann

Prawn and Vongole Pappardelle

Yield: Serves 4

This is a beautiful, fresh way to eat pasta. I would highly recommend either buying fresh pasta (not dried) or making your own – it will make all the difference! For the wine, use whatever you’re drinking (white or rose). Don’t buy cheap cooking wine, because it won’t be as good!! This is an awesome dish to serve up for a small dinner party and is relatively easy. Just remember to check for seasoning along the way! Enjoy.

Ingredients:

  • 500g fresh pappardelle
  • 20 green king prawns, shelled with tails left on
  • 200g vongole (baby clams)
  • 2 garlic cloves, finely sliced
  • 1 red chilli, finely sliced
  • 1/3 green chilli, finely sliced
  • 250g vine-ripened cherry tomatoes or mini heirloom, halved
  • 2 tbsp green capers
  • 1 small bunch of fresh parsley, roughly chopped
  • ½ bunch fresh basil, thinly sliced
  • 50 – 75ml dry white wine (or a dry rose works well too)
  • 1 lemon
  • Salt and pepper
  • Knob of butter

Method:

  1. Cook the pasta al dente in salted water according to instructions. Reserve a bit of the cooking water before draining. Toss the pasta in olive oil and set to the side.
  2. Over a medium heat, add the garlic and chilli to a pan with a splash of oil. Try not to brown the garlic.
  3. Add half the cherry tomatoes, half the capers and a good handful of chopped parsley. Cook for 2-3 minutes.
  4. Add the prawns and sauté for 30 seconds, flipping half way. Then remove the prawns from the pan and set them aside (they may not be fully cooked, which is okay at this stage).
  5. Add the remaining cherry tomatoes, capers and the wine to the pan. Flambé! Now add the vongole and cover the saucepan with a lid for around 2-4 minutes to allow the vongole to steam…the liquid in the pan should be boiling fiercely! The vongole are ready when they have popped open.
  6. Now add the prawns back to the pan and toss to combine. Season with salt and pepper.
  7. Add the pasta, along with a splash or two of the reserved cooking water and the knob of butter and toss to combine.
  8. Check seasoning and adjust if necessary. Scatter remaining herbs over the saucepan, along with a few wedges of lemon. Serve to the table in the saucepan!

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Copyright Dinner with Shann 2014