Linguine with spicy prawns

chef

Monica Copetti

Serve 6

Thinly slice the leek and sweat it gently in a pan with two tablespoons of evoo. Add the arrabbiata sauce , in the meantime soak the prawns in cold water for a couple of minutes. Add them to the sauce with chopped basil leaves. Cook the linguine al dente and then toss them in the sauce. Sprinkle with chopped parsley and with a drizzle of evoo.

Utilizzare Pasta riportante in etichetta la dicitura senza glutine.

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.