Chef Simone Rugiati's recepies

Linguine pasta with cheese, pepper and prawns marinated with herbs


360 g linguine pasta
12 fresh prawns Fresh
mixed herbs (wild dill
1 stick of celery
1 carrot
1 onion
80 g grated pecorino cheese
2 tablespoons Polenghi lemon juice eppercorns
Extra virgin olive oil


Begin by cleaning 8 prawns and place the pulp on one side. Put the head and shell in a saucepan and brown with chopped celery, carrot and onion. Then and cover with cold water and simmer for about 30 minutes and then keep warm.

Now take the remaining prawns, remove the shell and leave them to marinate for about 15 minutes in a bowl with the herbs, Polenghi lemon juice and 2 tablespoons extra virgin olive oil; after this time, remove from the marinade and place on one side.

Place some peppercorns in a pan and brown; as soon as they begin "dancing", crush with a meat hammer and soften with 2 ladles of prawn broth.

Cook the pasta in water with very little salt. When 2/3 cooked, drain the linguine into the pan with the broth.

Once the pasta is cooked, adding shrimp broth if necessary; once off the flame, add the shrimp cut into pieces and pecorino cheese, blending everything.

Arrange portions of pasta on plates and cover with the marinated prawn sauce.

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Chef Simone Rugiati's recepies

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