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.