Homemade Spaghetti with Prawns

This dish is one I dreamed up. It's homemade spaghetti with garlic prawns in white wine, leek and cream sauce with fresh baby spinach.

Pretty self explantory really.

Will's Recipe :

Ingedients:

Pasta:

1 cup flour

2 eggs

Sauce:

200g fresh prawns, deveined, shelled, tail off

1 leek

100g fresh baby spinach

4 cloves garlic

1 tbsp butter

olive oil

200mL cream

200mL Dry white wine

Method:

To make pasta, mound flour, making a well in the middle. Crack the eggs into the well and incorporate into the flour using a fork. Once the egg is mostly incorporated, lightly flour your hands and work space, and knead the dough for 5 minutes, until it has a smooth texture. Place pasta ball into a bowl, cover with a damp cloth, and set aside.

Chop finely or crush the garlic. In a frying pan, heat 2 tbsp of olive oil over a medium high heat. Add the butter. Add rougly half the garlic and the prawns. Sautee the prawns and garlic, making sure they're well coated with the garlic butter, for a very short time, anything more then 60 seconds and you'll risk overcooking them. Remove the prawns from the pan and set aside. Thinly slice the leek. I tend not to use too much of the green part of the leek, as it can be tough. In your pan, heat another 2tbsp of oil, add the garlic and leek and sautee until the leek is mostly translucent. Deglaze with the white wine and add the cream. Turn the heat down to medium and simmer the sauce. I like a thicker sauce, but this particular sauce isn't meant to reduce too much.

Using a pasta maker and 1/4 of your pasta dough at a time, roll the pasta into sheets and make your spahetti. Bring well salted water to a rapid boil and boil pasta for 1 minute. Drain the pasta well.

Add the prawns back to the sauce, add the pasta to the sauce and toss to coat. If you like, you can also add the baby spinach at this time as opposed to when serving. Season with salt and pepper. Serve. Enjoy with a glass of white wine.