Fusilli with prawns, sage and almonds
- 400 g Fusilli 98
- 600 g large prawns
- 30 g fresh sage leaves
- 50 g blanched almonds
- 50 g Parmesan cheese, grated
- 30 g flaked almonds
- 1 clove garlic
- extra virgin olive oil
Using a mixer, whisk the blanched almonds with the sage leaves and the Parmesan cheese, then drizzle in about 100 cc of extra virgin olive oil until a fluid mixture is obtained. Season with salt.
Heat the flaked almonds in a non-stick frying pan until lightly toasted.
Prepare the prawns by discarding their heads, removing the flesh from the shells and removing the dark vein along the back. Fry the unpeeled clove of garlic and the prawns in extra virgin olive oil, turning repeatedly, season with salt and pepper, then add the pennette lisce, which in the meantime have been cooked al dente in plenty of boiling salted water, and stir fry everything together for a minute. Turn off the heat and add the sage and almond sauce, turning and creaming everything with a thread of extra virgin olive oil. Serve the pasta in a dish with some sauce on top and garnished with a handful of toasted almond slivers and a few fried sage leaves in the centre.