Yabby, mushroom & Prosciutto fettucini

[Stoney]

 

 

Ingredients:

 

Fettucini

Yabby's fresh (uncooked 1kg)

3 cloves garlic

1 jar capers

mushrooms (im using 2 differant types but ordinary will be fine)

1 bunch dill

1/2 cup canna butter

15 thin slices prosciutto

2 chilli's

1 lemon

dry white wine

 

1. Get you canna butter and melt in a lrg fry pan and add your garlic and prosciutto cut into thin strips and fry untill almost crispy.

 

2. Cut your shrooms into bite size pieces and put in frypan untill they soften and release there juices.

 

3. Add your rufly chopped dill and mix throuh untill it become fragrant leaving a small amount of dill to serve.

 

4. Add about a cup of white wine and the jaar of capers (drained) still this through untill boiling and then turn down to simmer for about 15min or untill sauce thickens up. Also at this stage start boiling your pasta.

 

5. Once sauce has thickened and your pasta is cooked al dente (still a tiny bit firm in the middle) add your shelled yabby tails to the sauce and cook for about 2 min (they are very much like prawns they will get tough if cooked to long)

 

6. When they are coked they should look like this.

 

7. Now drain your fettucini and add this to the frypan and pull it through the sauce to make sure an even mix of sauce and mushrooms and yabby meat.

 

8. Top with a squeeze of lemon juice (half a lemon per serve) top with good quality parmesan cheese and the remaining dill.

 

ENJOY!!!!!

 

made this a week ago from scratch is an origional recipie of mine and worked out beautifully first time around so thought i would share it with yas.

 

Cheerz

[Zaknefain]

sexii

[Reverend]

hats of to you stoney

[bloodshot_eyes]

Damn that looks delicious.. Next time I go yabbying this is the go!!