Ingredients
290g garganelli (fresh pasta)
100g peeled king prawns
60g party prawns
40g onions
10g garlic
20ml white wine
10g basil
250ml prawn stock
40g zucchini
100g cherry tomato
80g butter
Method
Fry the onions, garlic, cherry tomatoes and zucchini until golden in colour.
Add the wine and reduce.
In the meantime, boil the garganelli in plenty of salted water and cook for three minutes.
Add the prawn stock to the vegetables and bring to the boil. Add the cocktail prawns and the king prawns to the sauce.
When the pasta is ready add it to the sauce of the prawns and cook for two more minutes so the pasta will infuse in the sauce.
Finally, add the basil, butter and seasoning and serve.
Alex Camilleri is a Chef at Agliolio Restaurant, Radisson Blu Resort & Spa, Golden Sands.