Ingredients serve 4
500gr Fettucine
20 medium sized prawns
100 gr Limpets
8 Artichoke hearts (preferible)fresh, when in season)in chunky pieces
2 garlic cloves finely chopped
2 tablespoon extra virgin olive oil
Half a cup white wine
2 tablespoon fish stock
Fresh parsley
salt and pepper .
Fry the garlic with olive oil and in the artickole hearts .
Add the white wine.
Add the fish stock .
Add the prawns and limpets .
In the meantime boil the fettucine in salted water until al dente.
Add the pasta to the sauce and garish with fresh chopped parsley .
David's Recipes 