Spaghettoni with prawns and courgette flowers

  • Difficulty


  • 350 g0SXE412
  • 300 g prawn tails
  • 6 squash blossoms
  • 1 small bunch parsley
  • 1 small bunch parsley
  • 1 shallot
  • salt and pepper
Spaghettoni n° 412


Peel the prawns and remove tails and black thread then wash and dry.Clean the squash blossoms removing the pistil, once washed and dried, slice them in segments.Peel, wash and mince finely the shallot and the parsley. Put some oil in a saucepan with the chopped shallot, a bit of parsley and fry until soft; add the prawn tails and fry lightly for 2-3 minutes, stirring with a wooden spoon.Add the segments of squash blossoms, season with salt and pepper and cook for a couple of minutes.Sprinkle the remaining parsley. Cook the farfalle in plenty of boiling salted water.Drain it al dente, mix it with the prawn and squash blossom ragù adding a couple of spoons of the pasta's cooking water and serve warm.