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Ingredients

Method

  • STEP 1

    Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.

  • STEP 2

    Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

RECIPE TIPS
SPECIAL FISH MORNAY

Put 2 thick fillets sustainably caught

haddock into a small baking dish. Make

the sauce as before, using just a splash of

wine, with 4 tbsp crème fraîche. Don’t

worry about cooking the prawns through.

Scatter with the chives and a good

handful grated cheddar, then grill for

15-20 mins until bubbling and fish is

cooked through. Serve with crusty bread.

Recipe from Good Food magazine, November 2009

Goes well with

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