Egg tagliatelle with prawns and wild mushrooms
For the pasta
320 g. fresh egg tagliatelle16 medium sized red prawns240 g. varied wild mushroomsQuely Picos whole wheat with sesame20 g. poppy seeds80 ml. extra virgin olive oil4 g. oreganoSaltWhite pepper80 ml. brandy4 garlic cloves
For the decoration
Sprigs of parsley
320 g. fresh egg tagliatelle16 medium sized red prawns240 g. varied wild mushroomsQuely Picos whole wheat with sesame20 g. poppy seeds80 ml. extra virgin olive oil4 g. oreganoSaltWhite pepper80 ml. brandy4 garlic cloves
For the decoration
Sprigs of parsley
For the pasta
Cook the tagliatelle in boiling water for 4 minutes. Drain, leave it to cool and set aside.Heat the oil in a frying pan, sauté the heads of the prawns and flambé with the brandy.Then, add the prawn tails and season with salt and pepper.Put in the garlic, the wild mushrooms and then the pasta.Mix all the ingredients together thoroughly and then add all the rest: the Quely Picos, the poppy seeds and the oregano.
Assembly of the dish
Put the pasta in the centre of the plate.Arrange the prawn heads and tails on either side and, finally, decorate with the sprigs of parsley.
