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    Ingredients for 4 people:
    350 gr of Tonnarelli with Cuttlefish Ink Rustichella d'Abruzzo
    300 gr of Prawn Tails
    200 gr of Pachino Cherry Tomatoes
    100 gr of Red Caviar (salmon roe are fine)
    1 clove of garlic
    Chives to taste
    Spicy Chilli to taste
    75 ml of Rustichella d'Abruzzo Extra Virgin Olive Oil

    Preparation:
    Shell the shrimp tails and remove the internal black thread. Wash the cherry tomatoes and cut them into wedges. Put a little extra virgin olive oil in a pan with the crushed garlic and chili and let it brown for a few minutes; add the tomato and cook for 8/10 minutes. Add the shrimp to the tomato in the pan, continue cooking over high heat for a few minutes, and then add the chives cut into thin slices. Meanwhile, boil your Tonnarelli with squid ink in salted water; drain the pasta al dente, keeping a little of the cooking water aside, and pour it into the pan. Sauté the pasta by adding a little cooking water if needed. Serve hot, completing the dish with a few teaspoons of salmon roe.

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