Tagliolini con le canocchie - Tagliolini in Mantis Shrimp Sauce
This is another sauce based on seafood and it is perfectly suited for tagliolini pasta.
INGREDIENTS
300 gr of squilla mantis shrimp
1 small onion
tomato puree or fresh cherry tomatoes
1 red pepper (optional)
salt and pepper to taste
parsley
oil
300 gr of squilla mantis shrimp
1 small onion
tomato puree or fresh cherry tomatoes
1 red pepper (optional)
salt and pepper to taste
parsley
oil
Thoroughly rinse the shrimp and remove the legs.
Put the whole shrimp in a pan with oil, a clove of crushed garlic, an onion, finely chopped, and some salt to taste.
Halfway through cooking, after about ten minutes, add the tomato puree (or halved cherry tomatoes) and chilli. Let cook until it boils.
Once off the heat, add chopped parsley and a little olive oil.
Before seasoning the pasta, cut the shrimp into pieces of approximately 2 cm.
Put the whole shrimp in a pan with oil, a clove of crushed garlic, an onion, finely chopped, and some salt to taste.
Halfway through cooking, after about ten minutes, add the tomato puree (or halved cherry tomatoes) and chilli. Let cook until it boils.
Once off the heat, add chopped parsley and a little olive oil.
Before seasoning the pasta, cut the shrimp into pieces of approximately 2 cm.
