Asko Dakik Bizitxen Baldin Ba dakik.

(You know much if you know how to live.)

-Basque Proverb

The Basques crisscross the Pyrenees, moving between the French and Spanish cultures with ease as they cling to their own proud traditions. Their cooking – like their character – is honest and direct. This recipe would be delicious in any culture.

52 prawns (16-20 count per pound), shelled, deveined

4 shallots, chopped

½ cup chopped onion

½ cup chopped scallions

1 large tomato, diced

½ teaspoon chopped garlic

3 bunches spinach leaves

10 ounces white wine

½ lemon (juice only)

1 ounce raspberry vinegar

6 ounces butter

Salt, pepper, and cayenne pepper to taste

Heat butter in skillet. Briefly sauté shallots, onion, scallions, garlic, tomato, and prawns. Add spinach, white wine, lemon juice, and raspberry vinegar. Season with salt, pepper, and cayenne. Bring to a boil and serve over either saffron rice or spaghettini.

Serves 4

Recommended Wines: Sauvignon Blanc, Pinot Blanc