Pink Prawn Pasta

[recipe] A tasty pink sauce for pasta featuring prawns, garlic and tomato. Loosely derived from a Marcella Hazan recipe in Essentials of Classic Italian Cookery. -- 2 tablespoons olive oil 2 cloves of garlic, finely chopped or crushed 150ml white wine 2 tablespoons tomato puree 300g prawns 2 tablespoons Creme Fraîche Salt and pepper -- Mix the white wine with the tomato puree Heat the olive oil in a wide frying pan and when hot, but not smoking, add the garlic Stir for 30 seconds or so until the garlic is golden, then quickly tip in the wine/tomato mixture Simmer for 20 minutes, adding a splash of water if the mixture gets too thick Add the prawns and cook for a few minutes, or until they turn pink if raw Keep back about a third of the prawns and blend everything else until smooth Return the sauce to the pan along with the reserved prawns and add the creme fraîche Cook for a few for minutes and then check for seasoning with a few good twists of freshly-ground black pepper and salt -- Serve with something like extra-large conchiglie (pasta shells) [end]