1 box spaghetti ½ onion 1 head red radicchio 1 clove garlic ½ cup white wine 1 tablespoon parsley Salt and pepper to taste 16 prawns ½ tablespoon Academia Barilla Sapori Italiani seasoning Academia Barilla Monti Iblei Extra Virgin Olive Oil to taste
For the sauce: Chop onion, parsley, garlic clove. Clean, wash and cut red radicchio into strips. Heat a small amount of extra virgin olive oil in a pan over medium heat and sauté onion for a couple of minutes. Add garlic and radicchio and cook for 2 more minutes, or until the radicchio is tender. Season with salt and pepper.
For the tartare: Shell and devein prawns. Mince with a knife and place in a bowl with a pinch of Sapori Italiani seasoning and a tablespoon of extra virgin olive oil. Combine well.
Cook spaghetti "al dente", drain and toss with the sauce, adding a small amount of oil and chopped parsley.
Serve spaghetti in individual dishes and garnish with 1 tablespoon of prawn tartare, a dash of freshly ground black pepper and extra virgin olive oil.