| 材料 | INGREDIENTS |
| 8個蕃茄 | 8 plum tomatoes |
| 海鹽和現磨黑胡椒 | Sea salt and freshly ground black pepper |
| 2顆牛油 | 2 good knobs of butter |
| 特級初榨橄欖油 | Extra virgin olive oil |
| 300G（10&1/2安士）小蝦仁 | 300g (10&1/2 oz) small peeled prawns or shrimps |
| 1瓣大蒜，去皮及切碎 | 1 clove of garlic, peeled and finely chopped |
| 1個檸檬，磨皮、榨汁 | Zest and juice of 1 lemon |
| 2小杯意大利白蘭地或干邑 | 2 shots of Vecchia Romana or Cognac |
| 142毫升高脂厚奶油 | 142ml pot double cream |
| 400g/14oz新鮮或乾幼蛋麵 | 400g/14oz fresh or dried taglierini |
| 1大把新鮮歐芹，略略切碎 | 1 large handful of fresh parsley, roughly chopped |
做法 METHOD
1. 把蕃茄燙一燙，去皮，切半再切成小粒。
Blanch and skin the tomatoes, then halve them and chop into small pieces.
2. 在大型平底鍋加鹽煲水，為煮麪作準備。用另一個平底鍋，加牛油及適量橄欖油，然後再加蝦仁、大蒜、檸檬皮及 蕃茄粒炒數分鐘。
Put a pan of salted water on to heat for the pasta. Put the butter and a couple of lugs of olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
3. 按個人喜好，可以把酒倒入平底鍋，形成火焰 (不用擔心，30秒後火焰會消失了)。 再加奶油，慢火煮數分鐘後，關火。 加適量鹽、胡椒、及檸檬汁作調味。
Add the booze and allow to flame if you like. (The flame should go out after about 30 seconds, so don’t worry!) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and the lemon juice.
4. 把麵放進滾水。新鮮幼蛋麵只需煮3分鐘；乾幼蛋麵就按包裝上所指示的分鐘。
Put the pasta into the boiling water — fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
5. 如果醬汁凍了，就重新加熱。 當麵煮好後，倒入濾鍋，瀝乾後把幼蛋麵連同歐芹倒回煮麵的平底鍋。
然後試一下醬汁的味道，味道對了便淋在已分配好的幼蛋麵上。 直接上枱吧，開動前把幼蛋麵及醬汁充分拌勻，這樣子食到最後一口幼蛋麵仍然濕潤。
If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowls every so often to keep the pasta moist.
小貼士TIPS:
I: 在麵上加上少量捏碎了的義大利鄉村軟芝士(ricotta)或菲達羊奶軟芝士 (feta cheese)–真的一點兒便好-這兩種芝士的豐厚質感跟蝦仁很搭，賣相更為漂亮。
Crumble over a little ricotta or feta cheese – just a little bit – both of these cheeses have a nice texture, go really well with prawns and make it look great.
II: 最後可加添一把菠菜作美好的句號 –這道菜本身的溫度會令菠菜溶化於醬汁中。
A handful of spinach added at the end gives a nice vibe — the heat will wilt it into the sauce.
III:可以用罐頭蕃茄代替鮮蕃茄，不過便失去了鮮蕃茄那獨特的新鮮或清爽感。
You can use tinned tomatoes for this dish but you won’t get the freshness or lightness that you get from fresh tomatoes.
IV: 幼蛋麵與闊條麵及蛋麵形狀相似，配奶油、牛油、淡蕃茄醬皆宜，如配少量海鮮像這個食譜般更特別適合。可以按喜歡，用細闊條麵亦可。
Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.
More about this recipe:http://www.jamieoliver.com/recipes/pasta-recipes/taglierini-sweet-tomato-shrimps
＊ Special thanks to Karina who translated this recipe into Chinese.
