Instructions:
Preheat oven to 400°F.  Lightly butter ten 8-ounce shallow ramekins.

In a medium bowl, combine cheeses. Reserve 2/3 cup of cheese for topping. In a separate bowl toss prawns with olive oil, basil, ¼ teaspoon salt and pinch of pepper. Cover and refrigerate.

In a large pot, bring 4 quarts of water to a boil.  Add 1 tablespoon salt and pasta. Cook according to package directions, stirring occasionally.  Pasta is done when it is slightly chewy to the bite or al dente.  Drain pasta in colander and set aside.

Prepare sauce while pasta is cooking. In a large saucepan, melt butter over medium heat. Add shallots and sauté until soft, about three minutes. Stir in garlic and cook for 1 minute. Pour in vermouth and continue to cook over medium-high for 4 minutes. Add tomato paste and whisk to combine. Whisk in flour and cook, whisking constantly, for 3 minutes. Over medium heat, gradually add milk and cream and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce slightly thickens, 4-5 minutes. Stir in clam juice and remaining salt and pepper. Add medium bowl of cheese.  Stir until cheese is melted. Remove pan from heat and gently fold in pasta.

Fill ramekins with sauce mixture. Top each with equal amounts of tomato slices then prawn halves. Sprinkle with reserved 2/3 cup cheese. Place ramekins on a baking sheet and cook for 20 minutes until cheese is bubbly and prawns are cooked through. Let sit 5 minutes before serving. Garnish with chopped parsley.

Makes 10 individual servings
Prep: 35 minutes
Bake: 20 minutes