- 400g of Armando Pasta spaghetti
- 20 prawns
- 6 artichokes
- Celery
- Carrot
- Onion
- 4 tablespoons of tomato paste
- Salt to taste
- Extra virgin olive oil to taste
Start by preparing the bisque: shell the prawns, remove the intestines, and set aside the head, shell, and any juice that comes out during cleaning.
In a tall saucepan, heat a drizzle of oil and add the chopped celery, carrot, and onion.
Fry for a few minutes and then add the heads (without the eyes) and shells of the prawns.
Cook over high heat for a couple of minutes and add the tomato paste and 3 glasses of water.
Cover the pan with a lid, lower the heat and cook for about 50 minutes, adding more water if it dries out too much.
Once cooked, filter the remaining liquid and transfer it to a pan.
While the bisque is cooking, clean the artichokes, cut them into thin slices and cook them in a pan with a drizzle of extra virgin olive oil for about 10 minutes.
Cook the Pasta Armando spaghetti in plenty of salted water for just 4 minutes. It should then be finished cooking in the pan with the bisque.
2 minutes before the pasta is cooked, add the prawns and artichokes, mix for a few moments and serve immediately.
Enjoy your meal!
