Out of the Blue

Mixed Fettuccine with Prawns

1kg uncooked prawns, shelled, de-veined with tail intact
1 pkt San Remo Mixed Fettuccine, pre-cooked and kept warm
1 tbsp olive oil
3 cloves garlic, finely sliced
1 bunch spring onions, finely chopped
1 pkt porcini mushrooms, soaked in hot water to reconstitute, drain, then finely slice
1 tbsp capers
2 tsp Dijon mustard
150ml cream
100ml white wine
Cracked black pepper
Chopped chives to garnish

METHOD:

Heat the oil in a saucepan, add the garlic and cook until fragrant; then add the spring onions and cook until they are soft. Add the white wine, cream, capers and mustard, season with cracked pepper. Reduce the mixture to almost half, add the prawns, cook for 2-3 minutes, toss in the pre-cooked pasta with the porcini mushrooms, mix well, heat through and serve.