Bellata Gold Parsley Fettuccine with

Garlic Prawns

INGREDIENTS

• 375g Bellata Gold Parsley Fettuccine
• 18 medium size green prawns (peeled & de-veined)
• ¼ cup white wine
• Olive oil
• 1 squeezed lemon juice
• 4 medium size garlic cloves (crushed)
• 1 red chilli (chopped finely)
• Fresh basil
• Salt to season
• Parmesan

INSTRUCTIONS

Season the prawns in the white wine, lemon juice, chilli and garlic and leave aside.
In salted boiling water drop the parsley pasta and cook until al dente. Drain and keep aside.
In a frying pan pour enough olive oil and sauté the prawns,
Toss the pastas, season, and sprinkle with fresh basil and serve hot, Grated parmesan on top (optional).