Tagliatelle with Prawns
Preparation time: 5 minutes
Cook time: 10-15 minutes
- 450g tagliatelle
- 5 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
- 2 cloves garlic, chopped
- 2 red chillies, deseeded and chopped
- 6 tbsp dry white wine
- 250g cooked tiger prawns
- 3 tbsp flat leaf parsley, chopped
- Salt and freshly ground black pepper
Cook the pasta in a large pan of boiling salted water for 10mins or according to packet instructions until 'al dente'.
Meanwhile heat 3 tbsp of the oil in a large frying pan and gently fry the garlic and chillies for 2 mins. Add the white wine and simmer for 2 mins or until reduced by half. Add the prawns and parsley to the pan and cook for 1 min or until hot. Season to taste.
Drain the pasta and add the prawn mixture toss together. Drizzle over the remaining oil sprinkle with chopped parsley and serve.