Raw linguine with garlic and hot peppers with asparagus and prawn crudaiola
Raw linguine with garlic and chilli pepper, risotto with asparagus and prawn crudaiola marinated in lemon with its peel. First tasty dish of Michele Cabras.
Ingredients
Preparation
Wash the asparagus and throw away the leathery parts, put the tips aside and cut the rest finely.
Brown them in oil, garlic and chilli, adding the heads of the prawns, blend with white wine and cook over a low heat for about 5 minutes, while putting the shrimp tails to marinate in oil and lemon peels.
Boil the pasta for half of the cooking time, drain it in the pan and let it finish cooking by adding cooking water (risottatura) and the asparagus tips which, being more tender, should cook very little.
Keep in mind that the cooking time in the pan increases by about 30%.
When cooked, turn off the stove and add oil and tails to the shrimp with all their dressing.
Enjoy your meal!
