Monday, 17 June 2013

Tagliatelle With Coppa Di Parma And Prawns

olive oil
1 garlic clove finely sliced
8 slices of coppa di Parma cut into thin strips
250g peeled raw prawns, de-veined and cut lengthwise in half
1 fresh green chilli, deseeded, and chopped
400g  fresh egg tagliatelle
3 tbsp flat-leaf parsley
salt and pepper

In a large pan add the coppa di Parma and cook gently for two to three minutes. Remove from the pan and leave to one side. Turn up the heat and add the prawns, chilli, and garlic, and cook for a further 2 minutes, till prawns turn pink. Check the seasoning, but be aware that the coppa can be quite salty when cooked.

Cook the pasta in a large pan of boiling salted water until al dente, then drain, reserving a little of the cooking water. Add the pasta to the pan with the other ingredients and add 3 tablespoons or so of the cooking water.
Toss together with the parsley and some black pepper until you get a creamy sauce.
Finish by adding the fried coppa di Parma on top.

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