angel hair pasta with scampi - recipe

150g angelhair pasta
3 tbsp scampi oil (qv)
4 fresh scampi or medium prawns cut into small pieces
1/4 tsp finely chopped tarragon
1 pinch salt
1 pinch white pepper
1/2 tbsp chopped chives
1 tsp soy sauce
1 tsp mirin (japanese rice wine)
1 small pinch finely chopped garlic
Place the pasta in a large saucepan of boiling water.
Cook for 2 to 3 minutes or until al dente. Rinse the pasta in cold water drain well and set aside.
Combine the rest of the ingredients in a frying pan and put on the heat.
Once the scampi meat starts to change colour add the drained pasta.
Toss well to combine adjust the seasoning if necessary and serve.
A light but rich dish ideal as an entree. You might need to increase the quantity of the scampi oil used so taste as you go. Watch the quantity of garlic the finished dish shouldn't really taste of it so use just a touch to lift the flavour. You can use prawns in place of scampi.
.Makes 4 startersize portions