Ingredients for 4 people
- 12 oz Orecchiette
- 10 oz Clean prawns
- 35 oz Cooked spinach
- 41 fl oz White wine
- 8.8 oz Heavy cream
- to taste EVO oil
- to taste Salt
PREPARATION
- In a saucepan, brown the prawns with the oil. Deglaze with the wine, letting it evaporate. Add the boiled and chopped spinach. Mix with the heavy cream and season with salt.
- Cook the Orecchiette into abundant salted water, drain when al dente and pour into the sauce. Stir for 2 minutes before serving.