Calamarata with prawns and citrus pesto
320 g Calamarata pasta
40 g ground hazelnuts
1 garlic clove
1/2 glass dry white wine
Extra-virgin olive oil
Wash and shell the prawns. Remove the heads, devein, then cut the prawns into pieces.
In a frying pan, fry the unpeeled garlic clove in 4 tablespoons of oil. Add the prawn heads, cover with a lid and wait a few minutes for the juices to come out. Add the prawn pieces, sauté them, then pour over the white wine and leave to evaporate.
Bring a pot of water to the boil. Salt the boiling water and cook the pasta, following the instructions on the label.
Pour the pesto into the pan with the prawns and dissolve it with a couple of ladles of the pasta cooking water. Stir into a cream.
Drain the pasta when “al dente” and sauté in a pan with the sauce. Arrange the pasta in four bowls, garnish with ground hazelnuts, season with ground pepper, and serve hot.