Ingredients   Serves 2

• 100 GRMS spaghetti 
• 2 TBSP’s olive oil
• 2 TBSP’s garlic puree
• 1 Fish stock pot
• 1 TSP onion granules
• 1/2 TSP salt
• 25grs butter
• 25ml white wine
• 2 TBSP’s double cream
• 2 Egg yolks
• 1 TBSP fresh grated Parmesan cheese
• 1 TBSP chopped fresh flat leaf parsley
• 150 grms cooked and peeled prawns

Method

Start by whisking the double cream and the egg yolks together and set aside in the fridge, then start to cook the spaghetti in a pan.

While the spaghetti is cooking , in a deep frying pan heat the olive oil on a medium to high heat then add the garlic and sweat for a few minutes before adding the fish stock pot and allow it to melt into the garlic and oil.

Add the onion granules salt and the butter and cook until the butter has completely melted before adding the white wine.

Remove from the heat and whisk in the cream/egg mixture until the sauce starts to thicken, you can add the pan back to a low heat to aid the thickening process but do not let it boil then add the Parmesan and half the parsley and finely the prawns.

Fold the spaghetti into the sauce coating every strand then serve in two bowls , sprinkling the remaining parsley over the top with a drizzle of olive oil and enjoy.