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Thin tagliatelle with thyme and prawns from Santa Margherita Ligure
Receipt for 4 people
400 gr. flour
30 gr. fresh thyme
600 gr. red prawns from Santa Margherita Ligure
1 garlic glove
30 gr. cherry tomatoes
50 cc. extra virgin oil
Salt and pepper
Burn the thyme leaves in hot water for 10/15 seconds, than drain and cool them in water and ice. Squeeze and mince them. Combine the chopped leaves to the flour and eggs in order to prepare the noodles dough; let it stand for 30 minutes and than. Pull the dough to the desired thickness and packing the noodles.
In a skillet keep brown oil and garlic for few minutes, add the chopped tomatoes into quarters, salt and pepper and cook all together for a while.
Cook taglierini in hot and salted water for 3/4 minutes, than mix them in the over mentioned skillet, adding the chopped prawns and basil. If needed lead to the spaghetti cooking adding a bit of salted water where you have cooked spaghetti.