 | 1 shallot, finely chopped |
| 2 tblsp olive oil |
| 3 tblsp butter |
| 8 large king prawns, peeled |
| 12 zucchini flowers, cut into thin
strips |
| salt and freshle ground pepper |
| 125 ml heavy double cream |
| 315 tagliatelle |
|
| In a skillet, cook the shallot with
the olive oil and butter. as soon as it browns add the prawns and cook for 4 minutes |
| add the zucchini flowers and toss.
Taste for salt and pepper |
| gently stir in the cream to finnish,
then turn off the heat |
| cook the pasta in boiling salted water
until al dente, drain. Dress with the prepared sauce and serve |
|
