Co-owner, Chef Bert P. CutinoSardine Factory RestaurantMonterey, California
¾ pound angel hair pasta
½ cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped shallot
16 fresh large prawns, peeled and deveined
6 tablespoons dry white wine
¼ cup Sambuca liqueur
¼ cup tomato, peeled, seeded, and diced
1 tablespoon finely chopped fresh tarragon, plus whole leaves for garnish
2 teaspoons salt
Freshly ground pepper to taste
½ cup unsalted butter, cut into pieces
Meanwhile, in a sauté pan, heat the olive oil, add the garlic, shallots, and prawns. Cook over medium heat until fragrant, 1 to 2 minutes. Add the wine and Sambuca and ignite with a match to flambé.
When the flame dies, add the tomato, tarragon, salt and pepper and cook for 2 more minutes. Add the butter and reduce until the sauce is slightly thickened.
In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add pasta, stir to separate, and cook until al dente.
Drain the pasta and divide among individual plates. Spoon on equal amount of the sauce over each serving. Garnish with tarragon leaf.