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    Ingredients for 4 people:
    320 g of Linguine with squid ink Rustichella d'Abruzzo
    400 g of shrimp tails
    1 glass of brandy
    parsley
    extra virgin olive oil
    Salt to taste.

    Preparation:
    Clean the prawns by removing the central black thread. Cut them into pieces and put them to cook in a pan with oil. Halfway through cooking, add a glass of brandy and let it evaporate. Just add salt. Meanwhile, throw the pasta into boiling salted water, drain it al dente and then put it in a pan with the sauce. Sauté for a few minutes over low heat and serve, decorating with a few parsley leaves.

     

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