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Last updated Tuesday May 21 2013 01:10 AM IST
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Tagliatelle Tiger Prawns with Aioli 
Txuku Iriarte Solana, Director, Malabar House, Fort Kochi
 Story Dated: Tuesday, May 21, 2013 1:10 hrs IST 
Tagliatelle Tiger Prawns with Aiol
   
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Here is a variety of pasta, called Tagliatelle pasta, along with prawns in a simple olive oil-based sauce. A simple combination, cooked with fresh ingredients to enhance the flavour of the dish and result in a masterpiece preparation.
Ingredients 
01. Tagliatelle pasta – 100 g
02. Olive oil – 50 ml
03. Garlic – 2 flakes
04. Dry red chillies – one half
05. Celery – one stalk
06. Prawns (Tiger prawns) – 3
07. Salt – to taste
08. Pepper powder – as needed
09. Olives (black, green) – 10 g
10. Capers – 5
11. Parsley (chopped) – a pinch
Preparation 

01. Place the pasta into boiling water and boil for five minutes. Drain the water when the pasta is three -fourths cooked.

02. Heat olive oil in a saucepan on the fire, and sauté the garlic. To this, add celery and the dry red chillies and sauté well. Clean the prawns well and cook with salt and pepper powder, as needed.

03. When the prawns are cooked, add the olives and capers to it and mix well.
04. Toss in the cooked pasta and mix well. Garnish with parsley and serve.
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