Fraiche Prawn Pasta

500g green prawns (shelled and deveined)
Lots of garlic (about 3 cloves is good), finely chopped
1 red chilli, finely chopped
Olive oil
1 onion, finely chopped
2 slices bacon, diced
1 tin of tomatoes
1/3 cup white wine
A fistful of basil, roughly chopped
2 teaspoons crème fraiche
Parpadelle, cooked al dente, to serve

1. Using a large frying pan on a high heat, fry the garlic and chilli in the butter for about 30 seconds. Toss in the prawns and stir well. As the liquid comes out of the prawns drizzle in the olive oil. Let simmer until the prawns are just cooked through (all up about 5 minutes cooking time). Remove the prawns from the pan, cover with al-foil and set aside (leaving the liquid in the pan)

2. Entrée. Take some bread and dip into the left over pan juices. Yum! Do not stop now and just eat this for dinner!!!

3. Add the onion and bacon to the leftover juices and fry lightly. Add the tinned tomatoes and let simmer, stirring, for 1 minute. Then add the white wine and let simmer for another minute. Add about 1/3 of the basil and season to taste. Let simmer, reducing to about half (keep stirring so it doesn’t stick)

4. Remove from the heat and puree, adding another 1/3 of basil and the crème fraiche.

5. Return the puree to the pan on a low heat, add the remaining basil and the prawns and stir through. If required add a tablespoon of pasta water.

6. Serve over parpadelle and garnish with parmesan.