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For 4-6 servings:

• 400 g black tagliatelle
• 8 king prawns
• 1 clove garlic
• 1 small bunch parsley
• 1 glass dry white wine
• extra-virgin olive oil
• salt

Sauté the shelled prawns in oil and flavour with some chopped parsley and garlic and a pinch of salt. Add some white wine and cook over a rapid heat for three minutes. Boil the pasta in plentiful salted water, drain when al dente and transfer to the pot with the sauce. Mix carefully for a few minutes, remove from the heat and serve piping hot, garnishing with the remaining finely chopped parsley.