On low heat sauté the chopped garlic, fennel and leek until browned, than put the heat on high and add the roughly chopped prawns, scallops, zest and asparagus. Toss well for a few minutes add cream and reduce by half on low heat. Add the vodka and dill stir and then toss in the pasta al dente and simmer for a few more minutes. Add a little boiling water used to cook the pasta if sauce is too dry and serve immediately.
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