12 - 18 September 2002
Issue No. 603
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Published in Cairo by AL-AHRAM established in 1875 Recommend this page

Penne with Saffron and Prawns

By Moushira Abdel-Malek

Ingredients:

500 gms. prawns (shelled and deveined)
125 gms. snow peas (trimmed)
500 gms. hot boiled cooked penne
1 cup milk
1 tbsp. plain flour
1 tbsp. chopped fresh sage
1/2 tsp. saffron threads or a pinch saffron powder
30 gms. butter
Salt + pepper

Method:

Melt butter in a saucepan. Stir in flour. Cook for one minute. Remove pan from heat. Gradually blend in milk whilst stirring continuously. Add saffron and sage. Return pan to heat. Cook stirring, until sauce boils and thickens. Add prawns and snow peas. Cook for 10 minutes over low heat or until prawns are cooked. Season to taste. Toss through hot pasta. Serve with crusty bread and salad.

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