For 4 people:
• 120 gr liquorice pasta
• 10 argentini gamberoni
• 4 spoons of extra virgin olive oil
• 1/2 glasse of white wine
1. Wash and dry the Argentine prawns.
2. In a saucepan heat 4 tablespoons of extra virgin olive oil, put the prawns and cook for
about 10-12 minutes; then blend with white wine. Once the wine evaporated
turn off and clean your prawns and put them back in the pan with the oil where you had cooked them.
3. Take the shells of the prawns and pass them through a sieve (this is a trick to give
creaminess to sauce). Meanwhile, cook your liquorice pasta and season with the prawn sauce.
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