This recipe is adapted from a book titled "Pasta. Best-Ever Pasta & Sauce Recipes".
Why do I say that it is adapted rather than lifted from the book? It is because I changed one of the major ingredient of this dish - lobster tail meat. I don't really think that I can find lobster in a supermarket and even if I can it will burn a big hole in a pocket. The book suggested that raw bug tail can be used as a replacement. That sounded very foreign and exotic to me. Again I doubt that I can find it in the supermarket. Hence, prawns were added instead.
Ingredients:
- 400 gm fettuccine (pre-cooked)
- 4 large garlic cloves (diced)
- 250 gm Swiss brown mushroom (sliced)
- 400 gm prawns (shell removed and deveined)
- 1/2 cup white wine
- 1/2 teaspoon saffron threads
- 700 ml thick cream
- 2 egg yolks (beaten)
Preparation:
- Heat olive oil or melt 60 gm of butter in a large deep frying pan.
- Add garlic and mushrooms, and cook over medium heat for 2-3 minutes or until mushrooms turn soft.
- Add in prawn and cook through.
- Remove mixture from pan.
- Add in wine and saffron threads to the pan, scrapping the bottom to collect any bits. Bring to boil and cook for 2 to 3 minutes, or until reduced.
- Add in cream, reduce the heat and simmer for 5 minutes.
- Add in some salt to taste.
- Whisk through the egg yolks until thickened.
- Return the prawns and mushrooms to the pan and stir well.
- Serve hot with sauce over fettuccine.
Number of Servings: 4 to 6
(Tip: To prevent the sauce from turning into an egg-drop soup, I read somewhere before that a little of the sauce should be added to the beaten egg first, stir to mix well and then repeat this step at least 2 to 3 times before adding the egg into the pan. By doing so, it slowly increases the temperature of the egg and prevent the egg from being cooked too fast. This ensures that the egg will mix thoroughly with the sauce.)
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