250 g (1/2 lb) Prawns

500 g (1 lb) Penne

1 cup Fresh Cream

50 g (2 oz) Tarama (pure fish roe to be found at Greek
        or Israeli speciality stores)

Salt and fresh ground black pepper

 

 

• Take a large pot, fill it with water and get the water boiling, add salt and a little oil. When water is bubbling fast, add the penne. Steer and let the pasta carry on cooking till penne are soft (test one at a time after about 15 min or as directed).

• Drain the water and keep the penne in the pot.

• While the pennes are cooking, beat the cream with the tarama. Defrost the prawns (if frozen) and mix with the cream.

• Heat the cream till thickens it in a separate pot.

• Stir the sauce into the pasta, add salt and freshly ground black pepper, reheat gently and serve immediately.