250g San Remo curly fettuccine
2 tbsp butter
2 tbsp extra v olive oil
12 large green king prawns, roughly chopped
½ birdseye chilli, finely diced
1 garlic clove, chopped
6 threads saffron, dissolved in 2 tbsp water
¼ cup white wine
Chopped parsley to serve (optional)
In a fry pan, heat the oil and butter to a high temperature. Add the chilli and garlic and cook for about a minute then add the prawns and cook for another minute or so. Deglaze by adding the wine and water before adding the saffron.
Cook the pasta as per the directions on the packet. Drain.
Season the prawn mixture with salt and pepper then toss through cooked pasta with the parsley.