P&P: Prawn Pasta

A couple days ago, my lady and I wend to Fairway, our favorite supermarket, to pick some ingredients for dinner and lunch. I saw the prawn was not expensive, $7 for a pound, so i asked her how about we have a prawn pasta. She loves seafood, especially selfish. With smile on her face, she loved that sound. Well, I am a happy chef who makes people happy; I strongly believe that making happy is definitely what chef have to do in the kitchen. For making two plates of prawn pasta, we needed chopped a half onion, two tomato concasse(diced plum tomato without skin and seed), half pound of peeled and headless prawns, black olive without seed, little bit garlic, dry white wine, dried or fresh basil and, obviously, pasta. We chose Fussily pasta. Since fresh pasta is much price than dried one, we had mixed half and half so that we could cook another two potions for next day. We normally buy the ingredients for two or three day.
To start with olive oil, garlic and chopped onion on a pan, you should star with medium heat; otherwise these will be burned before infused flavor. When onion is cooked without colored and you can smell the garlic, put prawns. Spreading the prawns on the pan will help you to cook everything evenly. Making sure both side of prawn is cooked. Prawn or other shellfishes are very delicate so you don't have to cook too long. If the cooking time is too long, the meat will loose tenderness and moisture. Soon as you put the prawns, it will be cooked in no time. When both side is cooked, puring white wine is the next. This dish does have much sauce beside wine and olive oil so it is good that covering the prawn with the wine. Next thing is put tomato and black olive. The idea of making pasta is whatever you want add, you can add. I like tomato and black olive with pasta. In fact these are very Italian ingredients. that is why I added it into my pasta.
Cooked and drained pasta put into the sauce when the wine starts boiling. At the moment, you'd better turn low the heat if you don't want to have too dry pasta. While quickly mixed with pasta and sauce, chopped fresh basil and seasoning is the last step of this pasta. We didn't buy fresh basil because we don't need that big bunch of basil. For the two potions of pasta, you will only need three or four leaves of basil. However, we used dried basil instead. Adding at the very last minute is good for fresh basil. if you have dried bail, like me, use it when you pour the wine so that the dried basil will infuse more flavor. All the ingredients and pasta should be mixed well and there is a couple of spoons of sauce should be remained on the bottom.
Before you eat the pasta, freshly grind Parmesan cheese and extra virgin olive oil make the taste better.
Try today!! if you have any question, simply left me a comment.