Recipe - Saffron Oil

2 tablespoon Olive oil
2 Cloves garlic; finely
chopped
400 g Peeled and deveined prawns
100 ml Dry white wine
100 ml Hot fish stock
2 tablespoon Finely chopped Italian
parsley
Sea salt and freshly ground
pepper
250 g Saffron angel hair pasta

1. Heat oil in large pan. Saute garlic for a few minutes, then add prawns
and toss over heat until they start to change colour. Add wine and continue
nearly cooked through. Add hot stock and season to taste.

2. While prawns are cooking, bring a large pot of salted water to the boil.
Cook pasta until al dente, about 3 minutes. Drain and add to the prawn
mixture with the parsley and toss together before serving immediately.

Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne.

Converted by MC_Buster.

Per serving: 315 Calories (kcal); 27g Total Fat; (94% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 5
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.