Name: Wafu pasta: Fettuccine with prawns, tomato and sake-soy butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 gm dried fettuccine; 2 tbsp olive oil; 1 garlic clove, crushed; 300 gm cherry tomatoes, halved; 15 small raw prawns, peeled; 2 tbsp sake; 1 tbsp butter; 1-2 tbsp light soy sauce; Togarashi and shiso cress (see note), to serve

Wafu pasta: Fettuccine with prawns, tomato and sake-soy butter

An umami-packed combination that just works.

A black plate holding fettuccine, prawns and chunks of tomato, with a black fork and spoon to the side.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Wafu pasta – Japanese-style pasta – is said to have originated after World War II when dried pasta from Italy became readily available in Japan.

Variations of wafu pasta can be found widely throughout Japan. The naporitan might see red sauce combined with Japanese sausage, capsicum and Tabasco, while miso could find its way into wafu carbonara.

Tomato, soy and sake are all umami flavours, and when combined here, they pack a serious flavour punch. You can swap out the prawns for crab or lobster if you like.

Ingredients

300 gm dried fettuccine

2 tbsp olive oil

1 garlic clove, crushed

300 gm cherry tomatoes, halved

15 small raw prawns, peeled

2 tbsp sake

1 tbsp butter

1-2 tbsp light soy sauce

Togarashi and shiso cress (see note), to serve

Method

1.Cook pasta in a saucepan of boiling salted water until al dente (5-7 minutes). Drain.

2.Heat oil in a large saucepan over medium-high heat, add garlic and stir until fragrant (10 seconds), then add cherry tomatoes and stir until blistered (2-3 minutes). Add prawns and sake, and stir until prawns are half-cooked (2 minutes), then add butter, soy and pasta, and toss to coat and combine.

3.To serve, sprinkle pasta with togarashi to taste and top with shiso.