Spaghetti alla Pinuccia

I created this recipe in honour of Pinuccia, the exceptional chef at the San Giovanni restaurant, in Casarza. I was incredibly impressed by her dedication in producing outstanding food with ingredients hunted personally on a daily basis. If you are in that area pay her a visit, it will be nicely rewarded.

You could use cooked king prawns here if you can’t get raw ones and reduce the cooking time slightly. Also, if you use tagliolini (as in the photograph) the pasta will take