Ingredients

400gr taghliatelle

8king prawns 50gr pine nuts

glass wine

200gr celery

carrots

and onion

finely chopped thyme

2 tomatoes chopped

2 tablespoon extra virgin olive oil

rocket leaves

200gr vongole veraci

Method

peel and clean the king prawns , cut four of the king prawns in cubes and their add their tails in cubes

. put the pan with the extra virgin olive oil on heat add the garlic clove and then blend everything together . Cook the tagliatelle in boiled salty water for 8 minutes to another pan fry the four kingprawns and the rocket leaves paste.

Serve put on the pasta on the plate and add the whole king prawns prawns to the top for the sauce . roast the heads of the king prawns in an oven for 20 minutes at 200/c with celery , onions , tomato and carrots . put everything in a pan and with a glass of wine water and ice . then bring it to the boil and flavour with thyme .

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