Ristorante I Quattro Amici - Via Orti Oricellari, 31-Tel. 055.215413

Fresh "Maltagliati" pasta with scampi

Serves 6:
500 gr. fresh pasta made with egg
24 really fresh scampi
2 chopped ripe tomatoes
6 basil leaves
1 spoonful of chopped parsley
1 spoonful of chopped white onion
1/2 glass of cognac
salt and extra virgin olive oil
Preparation: Wash the scampi, removing both the heads and outer shells. Gently fry the onion in the oil in a frying pan and then add the scampi and leave to cook. Moisten with the cognac and once it has evaporated, add the fresh chopped tomatoes to the mixture, and then leave sauce to cook for another 3 minutes. Add the fresh basil leaves and some of the chopped parsley. Cook the fresh pasta in plenty of salted water, drain well and then add it to the sauce in the pan. Serve the Maltagliati nice and hot and top with a sprinkling of the left-over parsley.