Ingredients
- 300g of spiral pasta
- 200g frozen prawns (defrosted)
- small handfall of tarragon leaves
- 2-3 shallots, chopped
- chopped tomatoes, salted
- bunch of asparagus, cut into 2-3cm lengths
- butter and olive oil for frying
- black pepper
Preparation
- Boil the pasta in salted water.
- Fry the chopped shallots in butter and olive oil at low / medium heat
- Add the salted tomatoes ands turn up the heat.
- Add the quarter glass dry white wine and continue to cook, covering and lowering the heat
- Meanwhile, fry the chopped asparagus on medium high heat. As they are almost done, flambé with a tbsp cognac.
- Add to the tomato sauce, remove from the heat and stir in the tarragon. Add some black pepper and a dash of cream
