Ingredients

• 400gr tagliatelle
• salt and pepper
• 8 king prawns
• 50gr pine nuts , glass wine 200celery , carrots and onion
• 2 tomatoes
• 2 tablespoon vegetable oil
• 100gr prawn
• 2 garlic cloves
• 200rocket leaves
• 200gr vongole , verruca

method

Peel and clean the king prawns . cut the king prawns and the tails in cubes . put a pan with the extra virgin olive oil add the garlic and then the tails and the clams . then add the white wine and leave into the absorb pan . in a blender put the rocket leaves pine nuts and extra virgin olive oil and blend everything together . cook the tagliatelle in boiled salty water for 8 minutes and fry the king prawns . add the rocket leaves paste serve the pasta and add the whole king prawns on the top . roast the heads of the king prawns in the oven for 20minutes at 200/c with celery , onions , tomato and carrots . put everything in a pan . put ice water and wine . then bring to the boil with thyme serve immediately serve hot

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