Tagliatelle with asparagus and tiger prawns
Cook the tagliatelle in plenty of salty water until al dente. Brown the chopped shallots in a pan with a little extra virgin olive oil. Add the Gransalsa asparagus tips and gently heat. Drain the oil from the tomatoes and add to the asparagus. Drain the tiger prawns and add to the sauce. Adjust the density of the sauce with the tiger prawn liquid. Drain the tagliatelle and toss in the sauce. Finish with a drizzle of extra virgin olive oil and a sprinkling of parsley.
Chef Leonardo Pellacani