You know you’re getting old(er) when the weekend’s agenda includes traipsing up and down the streets of suburbia, eyes peeled for signs of treasure among the quarterly yard collections.
Ten years ago I had those sort of people pegged as nutty hoarders, collecting piles of other people’s junk that would only end up stashed in a dusty corner of their backyard shed and inevitably, back on the verge at collection time.
But here I was (on a 31°C day no less) systematically pounding the streets and on the lookout for vintage pieces and backboards for my photographs… Look who’s the wacky one now.
By the end of my efforts, I was sweaty, knackered and tempting sunburn but driving home with a trunk full of loot.
Needless to say, I wasn’t up to spending a whole lot of time in the kitchen when I got back, so I decided on a simple but oh-so-tasty dish of creamy fettuccine with prawns and sundried tomatoes from Katie Quinn Davies.
I adapted this recipe marginally from the original, based on what I had in my pantry.
Katie uses spring onions instead of chives and vermouth instead of white wine (I used a lovely sauvignon blanc from New Zealand that happened to be open in my fridge).
I also absentmindedly picked up cooked tiger prawns instead of raw from my fishmongers’, so rather than cooking them initially with the garlic I just added them to the sauce at the end.
fettuccine with prawns, cream & sundried tomatoes
adapted from katie quinn davies’ recipe, october 2012 issue of delicious. magazine
¼ cup olive oil
3 garlic cloves, crushed
750g tiger prawns, peeled and de-veined
⅓ cup finely chopped chives
¼ cup shredded basil, plus extra to serve
½ cup sundried tomatoes, drained and cut into strips
pinch ground white pepper
1 cup chicken stock
¾ cup dry white wine
1 cup pure (thin) cream
½ cup grated parmesan cheese
Heat oil in a large frypan over low heat and cook garlic, stirring, for a couple of minutes until softened but not coloured.
Add the prawns and cook, stirring, for a few minutes until the prawns are opaque.
Remove the prawns from the pan, cool and then chop in half.
Add the chives, basil, sundried tomatoes, white pepper, chicken stock, white wine and cream to the garlic remaining in the frypan.
Cook uncovered, stirring occasionally, over medium-high heat for twenty minutes or until reduced by about half.
Stir in the parmesan and cook for a couple of minutes until combined. Return the prawns to the sauce to heat through. Keep warm while you prepare the pasta.
Cook the fettuccine in a large saucepan of boiling, salted water until al dente. Drain well.
Add the pasta to the sauce and toss together gently with two forks.
Garnish with extra basil and cracked black pepper.