Preparation time: 40 min
Cooking time: 20 min
Ingredients
24 large prawns or 12 scallops - uncooked
2 limes
100 g half salted butter
1 bunch of flat leaf parsley
10 cl of white wine
200 g of spaghetti
3 young leeks finely chopped
30 g butter
salt and pepper
Method
Finely chop the parsley and mix with 80 g of the butter – leave in the fridge
Melt the remaining butter in a pan and gently cook the scallops or prawns this will take about 2 mins - remove from the pan and keep warm. Don’t wash the pan as you will use it later
Cook the spaghetti in boiling salted water. Wash and chop the leeks and sweat in some butter then season
Pour the wine and the juice from the limes into the pan you used for cooking the prawns or scallops and reduce by half.
Drain the pasta and mix into the pan with the leeks in over a gentle heat for about 2 mins mixing in the parsley butter and the citrus sauce at the same time. Check the seasoning
Warm the scallops or prawns and add to the pasta.
