Ingredients
- 200 g gluten-free tagliolini pasta by Gusti Toscani
- 8 scampi
- 2 Mazara red prawns
- 2 ripe avocados
- 2 lime
- 4 tbsp EVO olive oil
- 1 garlic clove
- 1 sprig of parsley
- 1 teaspoon pink peppercorns
- 2 glasses of Prosecco di Valdobbiadene
Directions
Clean the avocados and purée them with the help of an immersion blender (leave two slices aside for the final decoration).
Clean the langoustines and prawns by removing the shell and intestines, after blanch them for a few minutes in boiling water. Then drain them and place them on a chopping board.
Chop 4 langoustines and the prawns with a knife to obtain a minced mixture which is then put into a frying pan with oil, garlic, parsley, lime juice and pink pepper.
Cook the seafood ragù and pour over the two glasses of Prosecco.
Add the tagliolini previously cooked for 3 minutes, mix with the ragù and serve on top of the avocado cream.
Finally, place the remaining 4 whole langoustines on top of the noodles and decorate with the avocado and lime zest.
