For ➍500 g cavatelli pasta**
200 g samphire
4 cloves garlic, sliced*
16 large prawns*
6 tbs olive oil*
salt & freshly ground black pepper
Clean the prawns, remove the carapace and inner tube.
Fry the garlic in the oil, add the samphire and cook for 2 m.
Add the prawns and bake for 3 m per side.
Cook the cavatelli. (4 m when fresh, 20 m when dry, start before baking the prawns). Drain well and add to the prawns mixture.
Full Italian name for name-droppers: cavatelli con gamberi all’aglio fresco e salicornia.
*Serve the gamberi all’aglio as an appetizer.
**Use orecchiette pasta instead.
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