Squid Ink Fettucine

Ingredients

• 250 g Shallots, diced
• 1 bulb Garlic, roasted & crushed
• 250 g Western Star Salted Butter, clarified
• 1 kg Prawn tails, halved
• 2 Lemons, zested & juiced
• 1 litres Fish stock
• 1 kg Squid ink pasta, cooked al dente
• 1 litres Anchor Extra Yield Culinary Cream
• 1 pinch Salt & Pepper
• 1/4 bunch Chervil
• 1/4 bunch Flat leaf parsley
• 1/4 Dill
• Lightly sauté shallots and garlic with Western Star Salted Butter in a frying pan.
• Increase heat, add prawns and lemon zest, quickly sauté prawns until 3/4 cooked.
• Add fish stock to pan and deglaze, reduce stock by half. Add cooked pasta and Anchor Extra Yield Culinary Cream, bring to the boil then remove from heat.
• Check seasoning, add Salt, Pepper and Lemon Juice to taste.
• Serve pasta and garnish with chopped herbs.