Difficulty
Media
Preparation
20 min
Doses
4 people
Ingredients
- 200g of Linguine
- 6 pcs Red Prawn
- 40 ml of Colatura
- 20 g of chopped pistachios
- q.b. orange peel
- q.b. mint
- extra virgin olive oil
- Halls
- Pepper
Preparation
Shell the prawns and remove the black thread, cut them into small pieces and put them in a bowl to season with oil, salt, orange zest and mint.
Boil the spaghetti al dente in salted water, then drain in a large bowl to toss with the Red Shrimp Colatura di Gambero Rosso® di Mazara del Vallo. Plate in a nest and lay the red shrimp tartare on top, which you will garnish with the pistachio granules.
