Simple steps
Serves 3/4
- Pour and heat 1/5 cup olive oil in a wok style pan.
- Add 2 cloves of grated garlic to the medium-hot oil; not more than 30 seconds to make the garlic mellow and release that unique aroma in the oil which will permeate the dish.
- Add 300 g fresh scampi and stir-fry for about 4 minutes.
- Sprinkle with parsley and freshly ground black pepper which significantly carries more flavour.
- Pour 2 cups of white wine and allow it to completely evaporate before adding 250 g ‘pomodorini di Puglia’ or cherry tomatoes; the small tomatoes with the big flavour.
- Bring to a simmer and leave it to cook gently for 20 minutes. Cover with lid and allow to rest.
- Pappardelle: boil the pasta ‘al dente’ in salted-water following pack instructions.
Tip: use fresh pasta if you like.
- Mix pasta and scampi sauce so flavours combine for a mind-blowing experience.
- Toss and turn for a few seconds on high heat.
- Serve your dish with a generous sprinkling of parsley and freshly ground black pepper.
Language bites
pour, heat, add, sprinkle, bring, cover, boil, mix, toss and turn and serve.
