Egg Pappardelle with prawns and baby octopuses

  • difficulty


  • 320 g Pappardelle n° 101 all’uovo
  • 200 g prawn tail
  • 300 g baby octopuses
  • 1 clove garlic
  • salt and pepper
Pappardelle n° 101 all’uovo


First the sauce. Blanch the tomatoes in boiling water, drain them, deseed them and peel them, once drained, dice the tomatoes. Shell the shrimp tails, rinse and dry them, peel the garlic and finely chop it.Clean the baby octopuses, once rinsed chop them into bits. Heat the oil in a saucepan, add the garlic and fry until soft without allowing it to colour. Add the octopuses and brown for 2-3 minutes; add the shrimps, brown for 2 minutes, add the tomatoes, season with a pinch of salt and pepper and simmer for 4-5 more minutes.Cook the pasta in a large pan with boiling salted water, toss the pappardelle and drain once al dente; then add the fish sauce and serve warm.