Fresh lasagne, torn into irregular pieces
1/2 lb fresh tiger prawns
1/4 pint single cream
Dried seaweed, cut into fine pieces with scissors
3 cloves of garlic, chopped finely
Fry the chopped garlic in the oil, over a medium heat until soft but not
brown. Add the prawns, and stir fry until they are just pink all over. Add
the cream and seaweed, and heat through. Thicken if necessary.
Meanwhile, cook the pasta for 3-4 minutes in boiling salted water. Drain, and
stir into the prawn mixture. Serve immediately.
This is very rich, so serve it with a plainish green salad.