BED AND BREAKFAST AL PIGRECO

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ITALIAN RECIPE OF THE DAY

BLACK TAGLIATELLE WITH KING PRAWNS - Pasta - Speciality From Campania

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.

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