300 gr linguine 300g broccoli florets 16 king prawns in their shells 4 tbsp olive oil 2 cloves garlic
15 datterini or cherry tomatoes chopped 1 fresh chilli
bunch of parsley
Chop the florets in very small pieces. Remove the shells from the prawns and chop the prawns reserving four of them, then in a shallow pan put together the shells, the garlic, chopped chilli, oil and a tbsp of water, cover with lid and sauté on a medium heat for 5-7 mins. Remove the shells squeezing the juice out of them and filter this liquid and return to fire, add the tomatoes, the copped prawns and cook for few minutes until tomatoes are just soft. Reserve it. In the meantime, in plenty boiling and salted water cook together the chopped florets and linguine, turn off the heat and drain when pasta has still some bite to it. Drain and pour over the prawns, mix well and serve with the whole prawns as decoration.