Tagliatelle, like fettuccine, is made from fresh egg pasta, they only differ in size and their cooking times. It’s what you put with them that matters and I just can’t go past a really good creamy white wine sauce. My secret is to add a splash of fresh ginger juice right at the end. Don’t leave out the pistachios, they add a delicious nutty crunch to this dish.
Click here for the how to on fresh egg pasta.
Ingredients
| 200 g | Pasta, (fresh egg pasta), see link above (Main) |
| 2 Tbsp | Shallots, diced |
| ¼ cup | White wine |
| 1 cup | Cream |
| 1/8 tsp | Fine salt |
| ½ inche | Fresh ginger |
| 2 Tbsp | Canola oil |
| 24 | Prawn tails, peeled and deveined (Main) |
| 1 tsp | Fine salt |
| 1 Tbsp | Butter |
| 2 Tbsp | Flat leaf (Italian) parsley, sliced |
| 4 Tbsp | Pistachio nuts, roasted and coarsely chopped |
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Directions
- Roll the fresh egg pasta out on a lightly floured surface into thin sheets. Dust with a little extra flour, then slice into 1cm strips.
- For the sauce, fry shallots in some olive oil on a low heat, without colouring, for 5 minutes, add white wine and reduce down until almost evaporated, add cream and salt, bring to the boil, then simmer for 10 minutes. Finely grate ginger, then place in a clean tea towel and squeeze out 1 Tbsp of juice.
- Cook tagliatelle for 2 minutes in a large pot of simmering water with 2 tsp each of salt and olive oil.
- Heat canola oil in a large frying pan until hot. Season prawns with salt, cook for 30 seconds on each side or until caramelised, add butter, parsley and some freshly ground white pepper.
- Add ginger juice to cream sauce, then stir in cooked tagliatelle. Serve in hot pasta bowls with prawns on top and sprinkle with pistachio nuts.
