9 Dec

Serves 2

2 Tbl Olive Oil
2 Tbl Pine nuts, heaping
3/4 tsp Salt
1/4 tsp Pepper
Pinch Hot pepper flakes
3/4 cup White wine
6-8 oz Prawns, butterflied
1/4 cup Sliced green onions (2-3 each), more if you like
10 oz Cooked angel hair or capellini pasta (al dente)
1 oz (1/4 cup) Parmesan


  1. Toast pinenuts in olive oil with salt and pepper until nicely brown.
  2. Add hot pepper flakes and white wine, then reduce by half.
  3. Sauce will be thin but intensely flavorful. Add prawns and cook to just opaque, about 3-4 minutes.
  4. Add green onions, pasta and Parmesan to pan and toss. If too dry add a bit of water. If sauce puddles too much, cook in pan until pasta absorbs extra sauce.
  5. Divide on two plates, placing pasta on bottom and prawns on top.