12 raw spring onions (optional, I like it better in my pasta)
1 portion of pasta (preferably sole fish)
2 cloves of garlic, finely chopped
2 tablespoons. butter

1/2 c. whipped cream
crumbled Parmesan cheese
1/8 tsp. basil
salt and pepper to taste
flour (to thicken)
cajun spices

1/4 c. parsley
White wine (not shown)
Olive oil (not shown)


Heat the pan over high heat. Add oil, some olive oil and white wine and boil.
Add the garlic and cook for another 2 minutes.
Add shallots.

Then add the peels and Cajun spices. Be free (as you wish)!
When the peels turn brown on one side, rinse, boil for a minute and remove from the pan, drain the water.
Add heavy oil, butter, oil, salt and pepper.
Bring to a boil and stir in the flour until the sauce thickens.
Heat over low to medium low heat and add pepper.
Stir the peppers to coat the sauce and serve over the pasta. Sprinkle with Parmesan cheese,
and ENJOY!

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