Heat the olive oil in a large skillet over medium-high heat.
Add the garlic for 30 seconds, and then add the prawns.
Once the prawns become pink, add the cognac and ignite (be careful!).
As soon as the flame goes out, add the tomato paste and mix throughout.
Sprinkle the breadcrumbs over the prawns and carefully work in.
Finish with the lemon juice and parsley; salt and pepper to taste.
Prepare the orecchiette per the instructions or just al dente, or serve with polenta
As the pasta is cooking, toast the raw pignoli.
Once the nuts have become golden brown, add the pesto and the finished pasta; salt and pepper to taste.
|2 Tbsp of Olive Oil
1 Pound of shelled prawns (31/40 count, minimum)
2 Tbsp of Cognac
2 Cloves of Garlic, finely chopped
1 Large bunch of Italian parsley, finely chopped
Juice of 1 of a lemon
1 Tbsp of tomato paste
2 Tbsp of Italian breadcrumbs
1 Pound of dried orecchiette
1 Cup of toasted pignoli
2 Tbsp of basil pesto
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