ITALIAN RECIPE OF THE DAY
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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