In 4 Tbsp butter, sauté 2 cloves garlic (crushed), 2 tsp chopped fresh basil, 1 tsp chopped fresh oregano, 1 Tbsp chopped fresh parsley & 2 Tbsp red onion, chopped fine. After 30 seconds add 2 Tbsp White Wine and sauté 1 minute. Add 16 prawns (about 2”/ 5 cm long) and 1 1/2 oz Pernod. Ignite with a BBQ higher and flame for 8 seconds. Cover with lid to extinguish flame. Remove prawns. In the pan, add 1/2 c whipping cream and 1 chopped tomato. Sauté for 1 minute, then add 1/3 c Parmesan. Stir in to thicken sauce. Add enough cooked fettuccine noodles for 2 and toss to coat. Add prawns and mix. Serve with shaved Parmesan and fresh chopped parsley on top.
Judy Derco, Lemon Creek Lodge, 7680 Kennedy Rd, Slocan, (250) 355-2403, www.lemoncreeklodge.com. “A young Italian chef taught me this dish, a very popular special at the restaurant.”