Prawns Sambucca

Serves 4

16 fresh prawns
1 Tbsp shallots, finely chopped
3 garlic cloves, finely chopped
1/4 cup tomatoes, fresh, diced
1/4 cup whipping cream
1 Tbsp fresh tarragon, finely chopped
2 oz Sambucca
3 oz Ferrari-Carano Chardonnay
1/2 cup unsalted sweet butter
1/2 cup extra virgin olive oil
12 oz angel hair pasta, cooked al dente
Salt and white pepper, to taste

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.