Method
1
Bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling add pasta and stir well.
2
Add oil into a large frying pan, when hot add chili and cook for 1 minute, then add prawns and cook for 2 minutes on each side, season.
3
Add wine and allow to evaporate, then add LC sauce and bring to simmer then set aside.
4
Drain the pasta ‘al dente’ and toss with hot sauce for 1 minute, serve immediately.
Cook this delicious recipe with Luca's Caramelised Onions + Fresh Thyme Sauce
Ingredients
400 g LC Penne Rigate ‘Taranicum’
1 LC Caramelised Onions + Fresh Thyme
12 Fresh Pranws - Peleed, veined and halved
⅓ cup White wine, dry
1 Bird’s eye chili or 1 teaspoon dry chili
3 tbsp Extra Virgin Olive Oil
Salt & Pepper
Ingredients
400 g LC Penne Rigate ‘Taranicum’
1 LC Caramelised Onions + Fresh Thyme
12 Fresh Pranws - Peleed, veined and halved
⅓ cup White wine, dry
1 Bird’s eye chili or 1 teaspoon dry chili
3 tbsp Extra Virgin Olive Oil
Salt & Pepper
