A treat for two KING PRAWN TAGLIATELLE Serves: 2 ︱ Prep time: 15 minutes ︱ Cooks: 12 minutes
INGREDIENTS 100g dried tagliatelle
METHOD 1 Cook the tagliatelle in salted boiling water for 8 minutes. Meanwhile heat up the sunflower oil in a fr ying pan and add the cherr y tomatoes and king prawns. 2 After 1 minute turn the king prawns and the tomatoes, the tomatoes should be star ting to char and blister. 3 Add the thinly sliced fennel, garlic and passata, warm through and then remove from the heat. The fennel should still have a slight crunch. 4 Drain the pasta and add to the sauce. 5 Season with salt and pepper, return to the heat to warm through and mix well. 6 Serve with grated Parmesan and share some garlic bread for a romantic Valentine’s date night. CHEF’S TIP For a vegetarian alternative, remove the prawns and add some grilled slices of halloumi.
or ½ a pack of fresh tagliatelle
1 tbsp sunflower oil 12 cherr y tomatoes 300g king prawns defrosted, raw peeled and deveined 1 small bulb of fennel, finely sliced 2 garlic cloves, crushed 100ml passata Parmesan, grated
BOOTHS ROSÉ PROSECCO 75cl A delicate and fresh appealing fizz with soft berr y characters on the palate. This is perfect on its own or served with a variety of dishes from canapés and shellfish to fruit-based desser ts. £10.00
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