Yellow chives and shrimp pasta
If you have anchovies in a paste form, it's better to use them. If you cook the yellow chives too much, the texture will be poor, so the key is to cook them quickly.
How to make it
1
Put a frying pan filled with olive oil over high heat and add minced garlic and hawk claws to create a scent.
2
Cut the peeled shrimp into pieces and cut the yellow chives into 3cm wide pieces.
3
Put the peeled shrimp in a frying pan, and when it's cooked, add white wine and clam juice. Once it boils, add the parsley, yellow chives and anchovies and mix quickly.
4
Boil the federini in hot water filled with salt for 4 minutes and 20 seconds. Place the drained federini in the frying pan [3] and add salt and pepper to taste. Add the parsley and remove from the heat.
5
Serve it in a bowl and topped with tomato concusse to finish off.
Ingredients for 4 people
-
- Chop garlic
- 1.5 times
-
-
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 bottles (about 10g)
-
- Federini
- 280g
-
- For parsley
- 1 tablespoon
-
- tomato concasset topping
- A little
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