- Total Fat
- Total Carbohydrates
- 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
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.
Add the pasta to the fry pan with the artichokes and add the prawns. Toss together over the heat for a further minute.
Remove the pasta from the heat and add the parsley and tomatoes. Top with a drizzle of Extra Virgin Olive oil.