The pernod in this really adds a wonderful flavour.
Ingredients, serves 2
• 180g dried linguine pasta
• 100g Frozen or fresh prawns (if frozen rinse under cold water and drain)
• 1 big leek
• 2 cloves garlic, crushed, chopped small
• ½ tsp dried chilli flakes
• 1 tsp fresh lemon zest
• 50ml Pernod (or other aniseed flavoured drink Ouzo, Ricard, Arak)
• 50ml Martini Bianco
• 300ml white wine
• 1 small tbsp cream cheese or mascarpone
• Small handful of chopped fresh flat leaf parsley
And then you need to…….
Bring a large pot of salted water to the boil and cook pasta as per packet instructions. Drain.
Clean and then slice the leek on the diagonal into thin ovals
Heat a frying pan over medium heat, splash a glug of EV olive oil in and add the leeks, garlic and chilli flakes. Cook for about 10 minutes until leeks have softened.
Add Pernod and cook until evaporated, add martini and cook until also evaporated.
Pour 150ml white wine into a glass, drink. Pour remaining 150ml white wine into the frying pan. Add cream cheese or mascarpone and the lemon zest. Stir and add prawns. Simmer until prawns are thoroughly cooked.
Tip drained pasta into frying pan, give it a couple of flicks to mix, add chopped fresh parsley and freshly ground pepper and serve in shallow pasta bowls.