Prawn & Angel Hair Pasta with Champagne Sauce and Caviar
4 slices prosciutto
300g fresh angel hair pasta
12 green prawns, peeled, deveined and chopped into small pieces
2 tablespoons olive oil
80 g butter
1 eschallot finely chopped
4 cloves garlic, finely chopped
1 cup french champagne
½ cup cream
1 cup finely grated parmesan cheese, plus extra to serve
1 tablespoon finely chopped parsley
caviar lemon and chervil fronds to serve
Preheat oven to 180℃. Line the baking tray with baking paper. Lay the prosciutto slices in a single layer and bake for 15-20 minutes or until it begins to crisp.
Heat the oil and butter in a large frying pan over medium heat. Add the prawns and cook for 1-2 minutes or until golden. Remove from pan and set aside. Reduce heat to medium and add the echallot and garlic, season with salt and pepper and cook for 1-2 minutes or until softened. Add champagne and cook for 2 minutes or until reduced by half. Add the cream and simmer for 4-5 minutes or until beginning to thicken.
Cook pasta in a large pot of boiling salted water for 8 minutes. Drain reserving some of the pasta water. Add pasta to the cream mixture along with the prawns, parsley and parmesan toss gently to combine adding pasta water if needed. Divide pasta between two bowls taking care to swirl the pasta into a nice nest. Crumble crispy prosciutto over the top and add a generous dollop of caviar. Sprinkle with chervil and serve with fresh lemon wrapped in muslin to catch the seeds.
Prep Time 30 mins
Cook Time 20 mins