Simple food...

This recipe is adapted from the book “Gino’s Pasta” by Gino D’Acampo.

According to Gino, this is the ideal plate of pasta for a first date or if you need to be forgiven. “It's delicate, full of flavours and very impressive”, he said. I can vouch for that. You can substitute the brandy with Marsala wine and please make sure you don't overcook the prawns. I’ve added a bit more brandy and a bit more balsamic vinegar to give it just a bit more aroma.

Make sure you use good tagliatelle (or any flat long paste that you prefer).

Serves 4

Ingredients:
✓ 4 tablespoons olive oil
✓ 30g salted butter
✓ 60g walnuts, chopped
✓ 2 shallots, peeled and finely chopped
✓ 10 cherry tomatoes, quartered
✓ 300g uncooked prawns, peeled
✓ 70ml brandy (I use Cognac VSOP)
✓ 1 tablespoon balsamic vinegar
✓ 250 ml double cream (see Basics)
✓ 2 tablespoons freshly chopped flat leaf parsley
✓ 400g fresh egg tagliatelle
✓ salt and pepper to taste

Instructions:
1. Melt the butter with the oil in a large frying pan over a low heat and fry the shallots and walnuts for 2 minutes, stirring occasionally with a wooden spoon.
2. Increase the heat to medium, add the prawns and tomatoes, season with salt and pepper and continue to cook for 30 seconds.
3. Pour in the brandy and continue to cook for a further minute to allow the alcohol to evaporate.
4. Add the cream with the balsamic vinegar and cook, stirring, for 2 minutes. Set aside.
5. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
6. Pour in the cream sauce with the parsley and toss everything together for 30 seconds to allow the flavours to combine.
7. Serve immediately.