Ingredients:
250 g bicolor tagliatelle with chili Klara Marić
— 300 g gamber or shrimp tails
— 2-3 tablespoons olive oil
— 3 cloves garlic
— 1/2 fresh red chili or a pinch of dried chili
— Handful of finely chopped fresh parsley
— Lemon (optional)
— Salt and pepper
— Freshly grated parmesan (if you like it with fish dishes)
Preparation
Timing is key because the sauce and pasta need to be done just as quickly – the sauce takes 5 minutes to prepare, the same time as the pasta. Cook the pasta only until al dente (almost done), so that it can absorb as much sauce as possible later.
Heat water in a large pot and add salt. At the same time, heat the olive oil in a pan and lightly fry the prawns, garlic, chilli and parsley. Work over low heat – be careful not to burn the garlic. Add a little of the pasta cooking water, and when the pasta has cooked for 5-6 minutes, transfer it to the pan with the sauce.
Stir and reduce the sauce, adding starch water as needed to get a creamy texture. Finally, add a few drops of lemon, salt and pepper. When you have a nice emulsion and the sauce has come together, it is ready to serve.
Serving
About the author of the recipe
Hungry Anja
Anja Maršić, poznata kao @hungry_anja, strastvena je ljubiteljica hrane i kulinarstva koja na svom profilu dijeli kreativne i ukusne recepte za svaki dan. Njezin pristup kuhanju je jednostavan, ali vmaštovit, savršen za sve koji žele uživati u domaćim jelima i novim okusima. Pratite je za inspiraciju u kuhinji i recepte koji će zadovoljiti svačije nepce!
