Ingredients: |
Ingredients: 1 3/4 lbs prawns, heads removed
3 oz (for Step A)+ 2 tbsp (for Step B) butter
1 shallot
1/2 tsp dried tarragon
4 tomatoes (2 for Step A, 2 for Step B)
1/2 cup brandy or cognac
1/2 cup sherry
1 cup white wine
4 cups heavy cream
1 cup clam juice
1/4 cup basil, fresh
1 lb angel hair pasta
2 tbsp extra virgin olive oil
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Directions: |
Directions:STEP A--CAN BE DONE SEVERAL HOURS IN ADVANCE:
Chop shallot and dice 2 tomatoes. Set aside. Peel and devein prawns. Finely chop prawn shells. Place 2 oz. butter in heated pan and clarify. Add chopped prawn shells. Saute for 4 or 5 minutes. Add chopped shallot, diced tomatoes, and tarragon. Saute another 5 minutes. Then add brandy, sherry and white wine. Reduce by two-thirds. Add 2 cups of heavy cream and clam juice. Season with salt and pepper. Reduce for 5 minutes (or until slightly thickened). Strain through a fine sieve. Press on the solids to remove all liquid. Return to the saucepan, adjust seasoning and reduce for 2 to 3 minutes; reserve, keeping warm. Peel, seed and chop the other 2 tomatoes. Prepare the pasta.
STEP B--SHOULD BE DONE JUST BEFORE EATING:
Add remaining ounce of butter to pan and clarify. Add prawns and quicly saute prawns until just opaque. Be careful not to overcook. Reserve. In a saute pan, combine the remaining 2 cups of heavy cream, 2 tbsp butter, salt and pepper and heat for 2 to 3 minutes. Add the pasta and reduce until cream thickens and coats the noodles. Reserve, keeping warm. Salt and pepper the peeled, seeded, chopped tomatoes and warm with olive oil. Fold prawns and fresh herbs into the pasta. Place pasta in the center of each plate. Spoon the sauce over the pasta and garnish with the sauteed tomatoes. Serve. |
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