Spaghetti with champagne, prawns and herbs

Fine egg pasta with goast's cheese
Fine egg pasta with goast's cheese 

A luxurious pasta dish that is easy to put together.


400g spaghetti

1 cup fresh peas

100g snow peas, trimmed

2 tbsp olive oil

1 onion, thinly sliced

1 clove garlic, finely chopped

600g raw king prawns, shelled and deveined

1/2 cup champagne or sparkling wine

1/2 cup pouring cream

2 tbsp each flat-leaf parsley and tarragon, chopped

sea salt and black pepper


Cook spaghetti. Drain. Boil peas for 4 minutes, add snow peas and cook for 1 minute. Drain, refresh in  cold water and drain. Heat olive oil in a frying pan over low heat.

Cook onion and garlic for 5 minutes or until onion is soft. Add  raw king prawns and cook for 3 minutes or until prawns change colour. Add champagne or sparkling wine and pouring cream and cook for 2 minutes. Add peas and snow peas to heat.

Toss pasta with prawns, flat-leaf parsley and tarragon, season to taste.