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Ingredients for 4 people:
- 400 g scialatielli "in Gragnano Corsa"
- 3 zucchini
- 400 g shrimps
- organic extra virgin olive oil "BioColombini"
- Chili
- 1 garlic clove
- salt and pepper
- 1 tablespoon of cream
- A pinch of saffron
Fry the chopped zucchini in a pan with a little olive oil.
Fry the shrimp in a pan with some olive oil, the whole garlic clove and the chili. Add the zucchini. Dissolve a pinch of saffron in the cream and add to the sauce. Stir well.
Cook the scialatielli for about 9 minutes until al dente. Drain and add to the sauce and cook for one minute.
Recommended wine: Anth́lia "Donna Fugata"