Garganelli pasta with spot prawns, lemon and thyme butter sauce

PASTA

2 ½ cups garganelli pasta

Olive oil

SAUCE

¼ cup rice vinegar

¼ cup dry white wine

4 sprigs thyme, plus 2 sprigs with leaves removed

1 tsp heavy cream (optional)

¼ lb unsalted butter (1/2 cup)

1 tsp lemon juice

1 tsp fine lemon zest

PASTA GLAZE

1 cup chicken stock

2 tbsp unsalted butter

1 tomato, peeled, seeded & finely chopped

1 tbsp chopped chives

2 tbsp julienned flat-leaf parsley

1 tsp fine lemon zest

PRAWNS

12 large prawns peeled

1 tbsp grape seed oil

1 tbsp unsalted butter

¼ tsp minced garlic

1 small shallot, minced

TO PREPARE:

“¢ In a large pot of boiling salted water, cook the pasta to al dente stage. Strain without rinsing the pasta.

“¢ Toss with a small amount of olive oil and spread on a flat baking sheet to air dry.

NOTE: This step allows the starch to remain on the pasta, which makes sauces cling better. You can do this ahead of time and store the pasta in re-sealable plastic bags.

SAUCE:

“¢ In a small pot, combine vinegar, wine and the 4 sprigs thyme.

“¢ Reduce to a syrupy consistency and remove the thyme

“¢ Whisk in cream (this step will prevent the sauce from separating)

“¢ Remove from heat and whisk in butter a bit at a time. If the sauce cools too much, return to low heat, but do not let it boil.

“¢ When butter is incorporated, add lemon juice and zest, along with thyme leaves to mixture.

“¢ Season with salt and keep warm

PASTA GLAZE:

Ң In a large saut̩ pan over medium heat, reduce stock by half. Whisk in butter

“¢ Add the pasta and toss to warm through

“¢ Add tomato, chives, parsley, and lemon zest, and season with salt and freshly ground white pepper to taste

PRAWNS:

“¢ Season prawns with salt

Ң In a nonstick frying pan, heat the oil over medium-high heat. When the pan is lightly smoking, add the prawns and quickly saut̩.

“¢ When prawns are pink on one side, add butter, minced garlic and shallot.

Ң Turn prawns and continue saut̩ing until cooked through. Remove from pan and keep warm.

TO ASSEMBLE:

“¢ Over low heat, add the pasta and ¼ cup of the lemon and thyme sauce to the prawn juices.

“¢ Toss until thoroughly warmed

“¢ Divide among 4 large bowls

“¢ Place 3 prawns on top of the pasta

“¢ Drizzle warm sauce on top of the prawns and around the plate

WINE: A light Macon Chardonnay or a New Zealand Chardonnay