INGREDIENTS FOR 2:
– 1/2 Cubotto of Allemandi squid ink egg tagliatella– 6 giant prawns
– 1 red radicchio
– ½ glass of white wine
– Chili pepper to taste
– 2 tbs of extra virgin olive oil
– 1 tbs of chopped parsley
– Salt to taste
Clean four prawns, removing head, shell and intestine and chop the meat into pieces (not too small). Throw away the intestines, but keep heads and shells.
In a pan, sautee on medium heat heads and shells with a little bit of olive oil and chili pepper, when they start to brown, pour the wine and let evaporate. When alcohol has evaporated, turn off the heat, throw away the shells and the heads and keep the pan aside.
Meanwhile, wash the radicchio and cut it à la julienne, keep aside a couple of tablespoons of the chopped salad and put the rest in another pan, with some olive oil and just a hint of salt. Sautee.
Meanwhile, put on the heat a large pot with a lot of water and bring it to a boil.
When the radicchio is soft, turn off the heat and keep aside. Salt the pasta water and toss the tagliatelle.
Take the pan where you have the juice of the prawns, add a little of olive oil if necessary and add the radicchio, the prawns’ meat and the two whole prawns.
After 5 minutes, drain the pasta, paying attention at keeping some water from the pot, and sautee it in the pan with the other ingredients, adding parsley, one tablespoon of olive oil and, if necessary, some of the water of the pasta.
Turn off the heat and serve, laying on each plate one whole prawn and adding a pinch of parsley and a tablespoon of raw radicchio.