This is the creamiest pasta I've ever made, warm and reassuring in winter time with a hint of fresh cream, or light and zesty with the addition of grated lemon peel on a lovely summer day.
for 4 people
400 g of fusilli
2 medium light green courgettes
3 or 4 spring onions
300 g of prawns
40 g of caviar
100 ml of fresh cream
30 ml of brandy
1 teaspoon of dried thyme and marjoram
5 tablespoons of extra virgin olive oil
salt and white pepper
Carefully wash the courgettes, drain them, chop them and put them into a large pan with 3 tablespoons of olive oil. Do the same with the spring onions then cook until the vegetables will soften. This will take about 15 minutes. Add salt, ground white pepper, thyme and marjoram and the fresh cream, then transfer into the beaker of your blender. Blend until smooth and creamy, add the caviar and stir gently, then pour into a large pretty serving dish.
Meanwhile bring the water to the boil in a large pan. Add salt and fusilli when water's boiling.
Apart, in a small pan quickly fry the prawns. I've been lazy and I used the freezed ones...they are not as good as the fresh ones but they will do the trick, plus you won't have to shell them, which is one thing I hate!
Pour the brandy into the frying prawns and let boil off, add a little salt and take off the heat. Add the prawns to your courgettes cream, drain the fusilli and pour them into the cream, stir gently then serve with extra freshly ground white pepper. Your guests will simply adore it!
