Fat Freddy’s Paua Pasta

SpotX Wild Foods Recipe from Dobie Blaze
Prep:10 minutes Cook:30 minutes Difficulty:2

Ingrediants:

• 2 paua, shucked, with hua (roe) retained.
• 2 shallots, chopped.
• 1 garlic clove, finely chopped.
• White wine.
• 3 cups fish stock.
• 1 cup cream.
• Pinch mace.
• Pinch cayenne.
• Parsley.
• Lemon.
• Pasta, Angel Hair or fresh spaghetti.

Directions:

• Poach the hua (roe) in water and reserve 3 cups of the liquid.
• Tenderise the paua with a mallet and either finely slice or mince. .
• In a good pan gently fry some shallots in olive oil until golden.
• Add one finely-chopped garlic clove.
• Turn heat to full and a minute later stir in a slug of white wine.
• Once mostly evaporated, add a cup of wine and the cream.
• Add 1 cup fish stock and a pinch of mace and cayenne.
• Bring just up to a simmer and thicken.
• Stir in the paua, just ‘showing it some heat’. Do not overcook.
• Add some chopped parsley and season, to taste. .
• Cook pasta of choice using the remaining stock, water and salt.
• When al dente, tong the pasta directly into the sauce.
• Gently work the sauce into the pasta.
• Make sure the paua has fully penetrated and coated the pasta.
• Allow to rest for a couple of minutes before serving. .
• Serve with a lemon wedge, chopped parsley and black pepper.  .