16 fresh prawns
In sauté pan, heat oil, add prawns, shallots and garlic. Cook for 1-2 minutes. Add wine and Sambucca. Flambé. Add diced tomatoes, cream, tarragon, salt and pepper and cook 2 minutes more. Add butter to create a smooth sauce. Add cooked pasta to sauté pan, gently mix. Transfer to platter or individual servings. Garnish with fresh tarragon.
Pair with Ferrari-Carano Reserve Chardonnay.