Creamy Yabbies with Pasta
- 4-6 yabbies per person (you can use prawns too)
- 600ml Thickened Cream
- 1, 2 or 3 Tablespoons Granny Mel''s Smoked Garlic, Jalapeno and Anchovy Sauce (however hot you like it)
- Fresh Parsley, chopped
- Parmesan Cheese, grated
- Your favorite pasta- cooked to packet specifications.
To cook yabbies properly, I've found the least distressing method (for the yabby) is to place the live crustaceans in the refrigerator for an hour or so. The cold slows down their nervous system and they become sluggish.Then bring a large pot of water - allow a litre of water per yabby - to a rolling boil and add a cup of salt. If preparing a large number of yabbies, it may be necessary to cook them in batches. Plunge the yabbies into the water (death will be almost instantaneous).
Once the water comes back up to the boil, take the yabbies out of the water and put them aside. (That's all from Steve)
De-head, shell and de-vein the yabbies. If using green prawns, just shell and de-vein them, don't cook them yet.
Put Granny Mel''s Smoked Garlic, Jalapeno and Anchovy Sauce into a heavy based frying pan with the cream. Bring to a slow simmer, stirring every so often. Time to make the pasta. When the sauce is nice and thick, toss in the yabbies (or prawns) and the pasta and serve with a big wad of grated fresh Parmesan cheese.