Chef Luca Ciano’s Tagliatelle with Prawns, Fresh Rocket, Chilli & Celery Sugo
Serves
4
Preparation
10
minutesCooking Time
10
minutesGreat Italian cooking doesn’t need fuss. Just beautiful ingredients treated simply.
Ingredients
1 jar 1 Chef Luca Ciano Fresh Rocket Chilli Celery Sugo
300 g 300 Chef Luca Ciano Tagliatelle
12 large 12 prawns, peeled and deveined, 6 chopped and 6 kept whole and cut in half lengthwise
2 Tbsp 2 extra virgin olive oil
Salt and pepper
Fresh baby rocket to garnish
Method
- In a large cooking pot, bring plenty of water to the boil, adding 1 tsp of salt for every litre of water.
- In a large frying pan, heat 1 Tbsp of oil and when hot add prawns and cook for 2 minutes. Season to taste.
- Remove cooked whole prawns, set aside and keep them warm until ready to plate up.
- Pour Fresh Rocket Chilli Celery Sugo into frying pan with prawns and bring to a simmer.
- Meanwhile, drop pasta into the cooking water, stir well and cook as per packet instructions.
- Drain and toss immediately with the sauce over high heat for 1 minute. Add 1/3 cup of the cooking water to loosen up the sauce and pasta, if needed.
- Serve immediately with a drizzle of extra virgin olive oil, fresh baby rocket and garnish with a few half prawns on top of each serving.
Notes
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