Ingredients for 4 people
Egg tagliatelle gr 500
Skaj’s fish and shellfish stock
Skaj’s white roux
Peeled prawns gr 400
Chives, butter, salt
Heat a pan of water for cooking the pasta; when the water boils add the salt.
Dilute a tablespoon (approx. 12 gr) of Skaj’s fish and shellfish stock in a half a litre of boiling water; add a tablespoon of Skaj’s white roux. Cook the sauce for approx. 10 minutes.
Sautee the prawns in a knob of butter in a pan, add a bit of salt and add them to the sauce while it is cooking.
Cook the tagliatelle and strain them when al dente. Place them on a hot serving dish.
Pour the prepared sauce with the prawns over the pasta. Garnish the dish with chopped chives.