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.

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.