BARILLA TAGLIATELLE

WITH ARTICHOKES, PRAWNS & SAFFRON

Made with

Egg Tagliatelle

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  • Prep
  • Cook
  • Skill
    Accomplished


  • 544
    Calories
  • 25.5g
    Total Fat
  • 24.4g
    Protein
  • 46.8g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Tagliatelle
  • 80g shallots, chopped
  • 60g guanciale or speck, thinly sliced
  • 20g capers
  • 16 prawn tails, peeled
  • 0.2g saffron
  • ½ glass of white wine
  • 6 artichokes in oil, cut in to 6
  • 2 roma tomatoes, cut in 0.5 cm cubes
  • 1 bunch parsley, chopped
  • 80ml Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper to taste

Instructions

  • TO START

    Bring plenty of water to the boil in a large pot. Once boiling add rock salt, we recommend 7g of salt per litre of water.

  • COOK THE SEAFOOD

    Gently heat a little olive oil in a fry pan. Once hot, saute guanciale and prawn tails for 2 minutes, seasoning with salt and pepper. Remove the prawns from the heat and keep aside.

  • ADD THE VEGETABLES AND WINE

    Add the shallots, capers and artichokes and cook for 2 minutes. Then add the saffron and wine and allow the wine to evaporate.

  • COOK THE PASTA

    Drop the Tagliatelle into the boiling water, leave for 2 minutes before stirring, and cook according to the instructions on the packet. Drain the pasta one minute before the suggested cooking time.

  • COMBINE

    Add the pasta to the fry pan with the artichokes and add the prawns. Toss together over the heat for a further minute.

  • SERVE

    Remove the pasta from the heat and add the parsley and tomatoes. Top with a drizzle of Extra Virgin Olive oil.

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