Yellow chives and shrimp pasta
If you have anchovy paste, it's best to use that. If you cook yellow chives too much, the texture will deteriorate, so the key is to cook them quickly.
How to make it
1
Heat olive oil in a frying pan over high heat, add chopped garlic and chili pepper to bring out the aroma.
2
Cut the peeled shrimp into chunks and the yellow chives into 3cm wide pieces.
3
Put the peeled shrimp in a frying pan and once cooked, add the white wine and clam juice. Once boiling, add the parsley, yellow chives and anchovies and mix quickly.
4
Boil the federini in plenty of salted water for 4 minutes and 20 seconds. Drain the federini and place them in the frying pan (3) and add salt and pepper to taste. Add the parsley and remove from the heat.
5
Serve in a bowl and top with tomato concassé to finish.
Ingredients for 4 people
-
- Chop garlic
- 1.5 pieces
-
-
Olive Oil
Ardoino Extra Virgin - 5 tablespoons
-
Olive Oil
-
- Eagle's Claw
- A little
-
- Peeled shrimp
- 180g
-
- Yellow chives
- 200g
-
- White wine
- 60cc
-
- Clam soup
- 130cc
-
- parsley
- 2 tbsp
-
- salt
- A little
-
- Pick it
- A little
-
- Anchovies
- 3 pieces (about 10g)
-
- Federini
- 280g
-
- For parsley
- 1 tablespoon
-
- tomato concasset topping
- A little
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