Tagliatelle with prawns and feta
(created by chefs Eudokia Fylacouri and Nicky Tresssou)
• 4 cleaned and deveined prawns (keep the heads separately)
• 100 gr/3.53 oz. tomato tagliatelle from Mylelia
• ½ spring onion, chopped
• 2 Tablespoons Ouzo or tsikoudia
• 30 gr/1.05 oz. feta, crumbled
• 2 basil leaves
Prepare a broth by boiling the prawn heads in a little water, with one clove of garlic, one bay leaf and a pinch of thyme.
Sauté the prawns in olive oil for 2-3 minutes.
Pour in the Ouzo or tsikoudia.
Remove the prawns from the frying pan and place on a plate. In the same pan, add the spring onions and prawn broth, and boil the pasta which shouldn’t take more than 2-3 minutes.
Add the prawns back into the frying pan, as well as the crumbled feta and basil leaves, and allow the sauce to thicken for 2-3 minutes.