sagne with river prawns and trout
INGREDIENTS
(for 5 people)
- 700g Sagnette pasta
- 30g Trout fillets
- 500g River prawns
- 50g Parmesan
- White wine as needed
- Juice of ½ lemon
- Fresh sweet peppers as needed
- Extra virgin olive oil as needed
- Salt, pepper, garlic, parsley to taste
METHOD
- Sauté the garlic with the oil and the sweet peppers.
- As soon as the garlic begins to turn golden, add the prawns and the trout and cook for about 5 minutes over high heat; add the lemon juice and the white wine and let evaporate.
- Cook the pasta al dente, drain it and finish it in the pan with a little cooking water; sprinkle with Parmesan, parsley and pepper, and serve hot.