A tasty pink sauce for pasta featuring prawns, garlic and tomato. Loosely derived from a Marcella Hazan recipe in Essentials of Classic Italian Cookery.
2 tablespoons olive oil
2 cloves of garlic, finely chopped or crushed
150ml white wine
2 tablespoons tomato puree
300g prawns
2 tablespoons Creme Fraîche
Salt and pepper
Mix the white wine with the tomato puree
Heat the olive oil in a wide frying pan and when hot, but not smoking, add the garlic
Stir for 30 seconds or so until the garlic is golden, then quickly tip in the wine/tomato mixture
Simmer for 20 minutes, adding a splash of water if the mixture gets too thick
Add the prawns and cook for a few minutes, or until they turn pink if raw
Keep back about a third of the prawns and blend everything else until smooth
Return the sauce to the pan along with the reserved prawns and add the creme fraîche
Cook for a few for minutes and then check for seasoning with a few good twists of freshly-ground black pepper and salt
Serve with something like extra-large conchiglie (pasta shells)