Pasta with scampi is one of Zia Mirella’s favourite dishes
300g of “Butterfly “ pasta
12 large “Scampi” ( large prawns)
1 leek or you can use spring onions
½ a cup of dry white wine
Some finely chopped parsley, thyme and basil
A small cup of cream ( cooking cream is fine )
A pat of butter
A couple of table spoons of grated Parmesan Cheese
A pinch of curry powder ( Zia Mirella says this is what makes the dish very special )
Cook the onions and the leeks or spring onions ( cut into rings ) with the butter until they are soft, being careful not to brown them.
Add the scampi after you have peeled them and cook for a few minutes.
Now add the white wine and continue cooking on a medium heat until the wine has nearly evaporated.
Add the herbs ( you can just use the herbs you have ) now add the Parmesan.
Finally add the cream and a pinch of curry.
While you have been preparing the sauce boil up a large saucepan of water add a good pinch of rock salt. If you use fine salt – put in a little less.
A hint from Zia Mirella – always use a large pot of water when you are cooking any pasta – it stops the pasta from sticking and cooks it evenly.
Throw in the pasta when the water has boiled , bring to boiling point again and now lower the gas so the pasta simmers.
Farfalle take about 8-10 minutes to cook, but try them to see if you like them “ al dente” or softer.
Another hint from Zia Mirella – the cooking time for any pasta is normally written on the packet.
Drain the pasta and mix with the ” Scampi ” sauce.
Add a little chopped parsley as decoration .
Serve with a separate bowl of extra Parmesan cheese.
Zia Mirella suggests you use any pasta if you can’t find the “farfalle “ type.