Creamy Fettuccine Prawns

Ingredients:

1kg Raw Prawns
1 tsp French Mustard
30g Butter
Pinch Saffron
2-3 cloves Garlic
S&P
1 Leek
1 tbsp Fresh Basil
3 tsps Plain Flour
1/4 cup Grated Parmesan Cheese
1 Cup Evaporated Milk
1/4 cup Dry White Wine
250g Fettuccine

To Cook:

Cook fettuccine according to directions on packet, drain and keep warm.
Melt butter in pan, add garlic and leek - cook for 1- 2 mins.
Add flour, stir for 1 min, then gradually stir in evaporated milk and wine.
Stir until sauce boils.
Add mustard and stir well.
Add prawns, saffron, salt & pepper.
Stir until sauce boils, then add basil.
Spoon over fettuccine and sprinkle with parmesan cheese.