Saffron Fettuccine with Prawns

INGREDIENTS

1 pack of saffron fettuccine (350g)

12 prawns, head out, deveined

1 medium leek (white part)

3 gloves of garlic, thinly sliced

100g cherry tomatoes sliced in half

100ml of dry white wine (optional)

1 lemon

small bunch of flat leaf parsley

1 Tbsp. olive oil

1 Tbsp. butter

salt & pepper

1. Put a Large pot of salted water on the boil

2. In a pan put the olive oil and butter to heat up then add the leek chopped to sweat

3. After a few minutes add the garlic and cherry tomatoes for 2 minutes to cook

4. Add the prawns and make sure you turn up the heat to quickly colour

5. When the prawns are done deglaze with white wine (swap with a little bit of white wine vinegar if you do not wish to use alcohol

6. Add your pasta to the boiling water for about 2 minutes (do not hesitate to give it a taste test)

7. When ready, drag your pasta directly into the pan with the prawns, along with some pasta water for a beautiful saucy texture

8. Finish off with a squeeze of lemon, chopped up parsley and salt and pepper