1 cup virgin olive oil
2 large brown onions - diced
3 cloves garlic - crushed
400g can peeled tomatoes
1 cup South Australian chardonnay
1 soupspoon sweet paprika
1 teaspoon white sugar
2 soupspoons red wine vinegar
150g freshly chopped parsley
3 sprigs freshly chopped mint
salt and black ground pepper
500g spaghetti or ribbon pasta
1 Pour the oil into a wok and when very hot, add the onions and garlic and stir-fry for 5 minutes or until golden brown.
2 Add the tomatoes and slightly mash with a fork, then add the remaining ingredients, except the yabbies and pasta, and simmer for 10 minutes.
3 Meanwhile, bring a saucepan of water to the boil, then add the yabbies and 1 teaspoon of salt. Cook for 3 minutes, then transfer the yabbies to the simmering wok.
4 Boil the pasta for 10 minutes in the same water used to cook the yabbies, then drain.
5 Serve the yabbies on a bed of pasta with the paprika and chardonnay sauce poured over the top. Accompany with a chilled glass of chardonnay.