Tagliolini With scampi and radicchio

Ingredient:
      14 oz (400g) storebought or homemade tagliolini
      1 lb (500g) scampi or Dubli bay prawns
      3 table spoon butter
      1 cloves garlic, finely chopped
      ¼ cup (60ml) brandy
      1 medium tomato, peeled, seeded and chopped
      Salt and freshly ground white pepper
      ¾ cup (180ml) heavy (double ) cream
      8 oz (250g) Treviso radicchio cut in Julienne strips (matchsticks)
     
Procedure:
Sauce: Peel the prawns and chop coarsely. Remove the flesh from the heads and claws. Pour in the brandy and cook until evaporated.Add the tomato and cook for 3 minutes. Add the remaining prawn meat. Season with salt and pepper and cook over low heat for 1-2 minutes. Add the cream and cook until al dente, about 2 minutes. Drain the pasta and add to the pan with the prawns. Add the radicchio, toss gently, and serve immediately.