Prawn and fresh tomato fettuccine
500 g, fettuccine
¼ cup(s), (60g), red wine
1 clove(s), crushed
6 medium, vine ripen
fresh lemon rind
1 tsp, fienly grated
cooked king prawns
300 g, (30 prawns), peeled, tails intact
- Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain well, then return to pan.
- Meanwhile, combine vinegar, oil, sugar and garlic in a medium bowl. Add tomatoes and lemon rind and set aside to stand for 10 minutes.
- Add prawns, fresh basil leaves and tomato mixture to pasta, tossing well to combine. Transfer pasta to a large platter and serve immediately.