Here is a simple pasta dish recipe to cook for your next summer gathering: Pastis pasta!
If you are not familiar with Pastis, Pastis is an anise-flavored spirit and apéritif very popular in France. It was first commercialized by Paul Ricard in 1932 and is one of the cultural staples of French southern culture, especially in the southeastern regions of the country, like Marseille, and the Var department. The delicious and subtle anise flavor of Pastis pairs remarkably well with any seafood dish, and this pasta dish epitomizes the simplicity of summer in my beloved Provence. Ready?
Here is the recipe – and remember, if you are a member of The List, you will get, as always, your downloadable recipe card in this month’s email, so no need to copy and paste… Woot woot, easy peasy!
Ingredients (serves 4):
- 1/3 cup (80 ml) of Pastis French liquor
- 2 tablespoons (30 ml) of water
- 8 to 12 prawns
- 1 small fennel
- 1 onion
- 1 cup (250 ml) of crème fraiche (or sour cream)
- Salt and Pepper
- Peel and slice the onion. Rinse the fennel, remove the root inside and cut into slices.
- In a medium-heat skillet, sauté the onions, the Pastis and the water. Cook until the onions become translucent.
- Add the prawns and cook over medium heat. Take out the prawns and remove the legs and shell. Set aside temporarily.
- Add the fennel in the pan, cook over medium heat for 5 minutes.
- Add the crème fraiche (or sour cream) and stir gently. Add the prawns back.
Season with salt and pepper and serve with freshly cooked Fettuccini-style pasta. Add a few pieces of grated parmesan (optional).
Bon appétit! Xo, Si-