• ½ kilo dry ink fish spaghetti
• 2 tablespoons olive oil
• 1 garlic glove chopped
• 8 prawns peeled and washed
• 2 liters chicken stock
• 400 ml fresh cream
• ½ chopped onion
• 4-6 fresh basil leaves
• 1 tea cup white wine
• Onebunch rocket leaves (arugula leaves)
• 4 small vine tomatoes
• Salt and pepper

Method:

• Bring stock to a boil.
• Add pasta and cook until tender. This should take about 10 minutes.
• Strain the pasta and place under cold running water.
• Place the tomatoes on a baking tray with salt and pepper and a little olive oil and bake in the oven at 150oC for 20 minutes.
• Heatalittleoliveoilinanon-stickfryingpanand lightly sauté the prawns. Add the onions and garlic and then add the wine.
• Allow the wine to evaporate a little and then add the fresh cream.
• After a few minutes (when you notice the cream thickens) add the basil, salt and pepper and then finally add the pasta.
• As soon as the pasta has absorbed most of the cream mixture, plate and add arugula on top and finish with the roast tomatoes as a garnish.