Prawn pasta Primavera (serves 4)

Ingredients:

20 peeled veins removed prawns 16-20 sized about 1lb.

2 tomatoes small diced

4 basil leaves

1 bunch of green garlic or regular garlic sliced thin

3 cups fresh spinach ( 3 hand full)

2 cups white wine

¼ cup olive oil

½ lb angel hair pasta (pre-cook)2 minutes  tossed in olive oil cool on sheet pan

Directions:

In large skillet place 1/4cup olive oil heat then add prawns sear on both sides quickly then add garlic sauté till garlic lightly brown . Deglaze with white wine, add diced tomatoes then add spinach and pre- cooked  pasta. Finish with torn basil leaves.

Heat until pasta is hot. I love this dish. It is very simple only one pan. The finished product is very fresh and very spring. Hope you all enjoy!

- Chef Darren

BIO

Chef Darren Lacy is a veteran of many fine Bay Area restaurants. Most recently The Carnelian Room, and including Campton Place, Delfina, and Lark Creek Inn. His cooking is rooted in California lending some of his talents to his southern roots. Both of his grandparents were born in New Orleans, Louisiana. So you might find a rustic Italian pasta next to an authentic shrimp "po-boy" sandwich. This gives Chef Lacy's food it's own identity.

Since taking the stoves at Luques, Chef Lacy can be found, most of the time on or near the line. "I gotta be where the action is", preferring a hands on approach to his creation he says. "I wish I could do it all, but any good chef knows you need a good crew."