1 basic pasta dough
½ cup olive oil
2 cloves garlic, finely chopped
zest of 1 lemon
2 tsp chilli flakes
4 scampi, halved and deveined
sea salt and cracked black pepper
⅓ cup riesling
1 cup chicken stock
1 tbsp chervil, chopped, plus extra to serve
1 tsp tarragon, chopped
to serve: finely grated parmesan
1 To make the tagliatelle, roll pasta dough to number six on your pasta machine and pass dough through the widest setting on your pasta cutter.
2Heat oil in a frying pan over medium heat. Add garlic and lemon zest and allow to cook for 3-4 minutes or until garlic starts to turn golden. Add chilli flakes and remove chilli oil from heat.
3 Preheat oven to 220°C. Place scampi in a deep-sided ovenproof dish, flesh side up, and drizzle with chilli oil, season with salt and pepper and roast for 10-15 minutes. Add the riesling and chicken stock and continue to cook for another 10 minutes.
4Cook tagliatelle in a large pot of salted boiling water for 2-3 minutes until al dente. Drain and reserve cooking water. Remove scampi from oven and top with butter, chervil and tarragon. Toss to coat tagliatelle with riesling and chicken stock cooking juices. If the sauce needs loosening add some of the reserved pasta water.
5Serve with parmesan and extra chervil.
Prawns and rosé are perfect partners. Pinot noir mingles with Rhône varieties cinsault, mourvèdre, syrah and grenache with the (old) barrel fermentation imbibing the Minnow with a distinct savoury note. The smoky flavours of the scampi are in perfect harmony with the Minnow, the Rosé’s energetic acidity tying the culinary knot.