Scialatielli agretti, purple shrimps and toasted almonds
Different textures and flavours combine perfectly in this tasty first course
Ingredients
For 4 persons:
- 12 Viola shrimps from Gallipoli
- 400g of scialatielli
- 320g of agretti
- 1 garlic clove
- 30g of toasted almonds
- 1/2 glass of white wine
- extra virgin olive oil
- Cervia salt
- pepper
Preparation
Stew the agretti, previously washed and cleaned, with a clove of poached garlic and the wine. Add the purple shrimps, cleaned and stripped of their innards. Cook everything over a moderate flame for about 4 minutes.
Separately, cook the scialatielli in plenty of salted water for about 6 minutes. Drain the pasta and add it to the shrimps and agretti. Stir-fry for about 1 minute with a little olive oil and a pinch of pepper. Top the dish with a handful of toasted almonds.
Recipe provided by Al Porto restaurant and published in 'Mima food 2017'.
Official Tourist Information Site of Cervia