Tagliatelle with asparagus and tiger prawns

chef

Leonardo Pellacani

Serve 1

Cook the tagliatelle in boiling salted water until al dente. Brown the chopped shallots in a pan with a little extra virgin olive oil. Add the Asparagus tips sauce and gently warm it up. Drain the oil from the tomatoes and add to the asparagus. Drain the prawns and add to the sauce. Adjust the consistency of the sauce with the prawn's liquid. Drain the tagliatelle and toss in the sauce. Finish with a drizzle of extra virgin olive oil and a sprinkle of parsley.