Tagliatelle, like fettuccine, is made from fresh egg pasta, they only differ in size and their cooking times. It’s what you put with them that matters and I just can’t go past a really good creamy white wine sauce. My secret is to add a splash of fresh ginger juiceright at the end. Don’t leave out the pistachios, they add a delicious nutty crunch to this dish.
Roll the fresh egg pasta out on a lightly floured surface into thin sheets. Dust with a little extra flour, then slice into 1cm strips.
For the sauce, fry shallots in some olive oil on a low heat, without colouring, for 5 minutes, add white wine and reduce down until almost evaporated, add cream and salt, bring to the boil, then simmer for 10 minutes. Finely grate ginger, then place in a clean tea towel and squeeze out 1 Tbsp of juice.
Cook tagliatelle for 2 minutes in a large pot of simmering water with 2 tsp each of salt and olive oil.
Heat canola oil in a large frying pan until hot. Season prawns with salt, cook for 30 seconds on each side or until caramelised, add butter, parsley and some freshly ground white pepper.
Add ginger juice to cream sauce, then stir in cooked tagliatelle. Serve in hot pasta bowls with prawns on top and sprinkle with pistachio nuts.
