Tagliatelle with Prawns

Method

1. Cook the pasta in a large pan of boiling salted water for 10mins or according to packet instructions until 'al dente'.
2. Meanwhile, heat 3 tbsp. of the oil in a large frying pan and gently fry the garlic and chillies for 2 minutes.
3. Add the white wine and simmer for 2 minutes or until reduced by half. Add the prawns and parsley to the pan and cook for 1 min or until hot. Season to taste.
4. Drain the pasta and add the prawn mixture, toss together.
5. Drizzle over the remaining oil, sprinkle with chopped parsley and serve.

Chef's tip

If you buy fresh unshelled prawns you'll need to peel them. Our suggestion is to do that  after cooking: that makes for a juicier, more flavourful prawn. Once the shell is off, check to see if there is a black line running down the back of the prawn. This is the intestinal tract - if it's black, it's full. It's not harmful to eat, but the prawn looks better without it, and it can be a bit gritty. Removing it is called 'deveining'. Using a small, sharp knife, make a shallow cut along the length of the black line, then lift it out using the tip of the knife.

Serving suggestion

Serve with a nice colourful salad and, if you fancy it, with a delicate fish-based main course, like e.g. baked salmon.

Wine selection

Traminer Friuli Aquileia DOC Superiore, Pinot gris, Verdicchio dei castelli di Jesi

Family tip

You can make this dish either with dried or fresh pasta. In both cases make sure you don't overcook it: the best way to eat it is 'al dente'!

Dish history

Pasta is a one of Italians' favourite dishes, they eat it every day and never get tired of it. The following recipe shows a typical first dish of Italian cuisine, famous all over the country, but you can eat it mostly in coastal areas, where there is a wider availability of fresh fish and shellfish. Tagliatelle with prawns is not complicated to make, it's very quick and, if you don't overdo the oil, it's a light option for a perfect summer dinner.