TAGLIATELLE WITH BABY COURGETTES AND KING PRAWNS
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Roberto Scala from ‘Ristorante San Giorgio’ in Genoa.
INGREDIENTS FOR 4 PEOPLE:
300g ALTA VALLE SCRIVIA’S ARTISAN TAGLIATELLE Pasta
8 raw King Prawns, Cleaned and peeled
1 Tablespoon of Extra Virgin Olive Oil
1 clove of garlic, minced
100ml of White wine
2 baby courgettes, cut into matchsticks
10 Pachino tomatoes, diced
2 tablespoons of tomato Passata
In a wide Frying pan, sauté the minced garlic in the Olive Oil. Add the Pachino tomatoes and the baby courgettes and continue cooking. Deglaze the pan with the wine and add the parsley and the Passata. Then add the king prawns, turn in the sauce off the heat and leave to cook in the residual heat of the pan .
Cook the TAGLIATELLE Pasta in abundant salted water until ‘al dente’. Drain and add to the sauce. Stir to combine the flavours and serve with a drizzle of Extra Virgin Olive Oil.
A Production by NGAME and iBANANA, genoese music Carlo Cinelli “A Canson do Castello Raggio” kindly lent by DEVEGA available on Amazon and iTunes.
Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/tagliatelle/