Spaghetti With Shrimps, Treviso Radicchio And Bottarga

Preparation:

Preparation: Wash and cut the radicchio from Treviso into strips. In a pan, heat 2 tablespoons of olive oil and then quickly sauté the chopped radicchio. Boil plenty of salted water in a saucepan and then boil the spaghetti. A few minutes before the end of cooking, add the prawn tails. Drain the pasta with the prawns and pour everything into the pan, stirring constantly. Season with salt and pepper and then add the bottarga and chopped parsley. Mix the pasta well with the sauce and serve it immediately in bowls, adding a drizzle of extra-virgin olive oil on each portion.