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Pasta with prawns, rosemary and wild mushrooms



  • 1.

    Heat the olive oil and butter in a large frying pan, add the garlic, rosemary and the chillies and fry for about 20 seconds on a medium heat. Add in the mushrooms and cook for 2 minutes. Stir occasionally. Add in the prawns, season with salt and cook for a further 2 minutes.

  • 2.

    Cook the pasta in a large saucepan with plenty of salted boiling water until al dente, drain well and pour in the frying pan with the prawns and mushrooms. Take the frying pan back to the heat, sprinkle with parsley and toss together. Serve immediately.

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Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Pasta with prawns, rosemary and wild mushrooms.


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