Method

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.

Serves 2


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