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Food

Adam D'Sylvas fettuccini with prawn and zucchini

Preparation time
30 minutes
Cooking time
40 minutes
Serves
4

Adam D'Sylva's recipe with fettuccini with prawn and zucchini pairs well with a fuller-flavoured white wine or try a light-bodied, silken red like our featured Pinot Noir.

Ingredients

250g Delverde fettuccini no. 81

Table salt, for pasta water

24 large prawn cutlets

2 zucchini, grated

4 birds eye chillies, finely sliced

5 cloves garlic, chopped

½ bunch flat leaf parsley, washed and chopped finely, stem and leaf

Thyme sprigs

100ml white wine

150ml olive oil

Sea salt and freshly ground black pepper, to taste


Recipe by Adam D'Sylva

Photography by Kristoffer Paulsen

Method

1. In a large pot of boiling water, add salt to taste like the sea. Add fettuccini and cook until 3/4 done. Reserve 2 cups of pasta water before straining pasta.

2. In a heavy-based pot, sauté chillies and garlic with olive oil until aromatic. Deglaze with white wine. Add zucchini and thyme.

3. Add 1 cup of pasta water. Cook zucchini until it becomes tender and breaks down. Add more pasta water, then prawns, pasta and parsley.

4. Constantly stir until the prawns are cooked and pasta is coated in sauce.

5. Check for seasoning – there should be enough salt from the pasta water – and add freshly cracked pepper before serving.


Wine Match

White Wine

Pinot Noir

Food
Preparation Time
30 minutes
Cooking Time
40 minutes
Serves
4