Tagliolini With Prawns

Preparation:

Preparation: Shell the prawns and free them from the black fillet on the back, then put them in the fridge in a cup covered with transparent film. In a rather large non-stick pan, heat the oil and add a couple of crushed garlic cloves. Remove the garlic when it starts to colour, and add the prawn shells, leaving them to colour. Wet with half a glass of white wine and reduce. Also remove the shells. Remove from the heat and keep aside. Wash the cherry tomatoes and divide them into eight. Keep them aside. Wash the basil and remove the leaves, discarding the larger ones. Keep them aside. In another smaller pan, pour a little oil. It will serve to cook the shelled prawns for no more than 2 minutes while the pasta will cook. Peel the kiwis, cut them into thin disks discarding the smaller ones, and divide each slice in two to obtain half-moons. Arrange them on the left edge of each plate, with the curved side facing out. Their function is essentially aesthetic, but they can also be eaten: the sweetness of the shrimp goes well with the acidity of the kiwi. Take 4 peeled prawns and cut them into small pieces. While the pasta is cooking, sauté the cherry tomatoes in the first pan for two minutes, then add the pieces of shrimp and cook for another two minutes. Salt and pepper. Remove from heat. Cook the tagliolini in salted water. Choose them eggy and thin. If you don't make them at home or you can't find a good artisan pasta maker, use Emiliane della Barilla which are not bad at all. While the pasta is cooking sauté the remaining 12 shrimp in the second pan for 2 minutes. Salt and pepper. Drain the pasta al dente and toss it with the cherry tomatoes and the pieces of shrimp for a minute over high heat. Arrange it on plates, arrange 3 whole prawns per plate to the right of the pasta, and the basil leaves and pink pepper on top of the pasta. Do not mix the dish, but bring it to the table as it is.