• 60g lemon juice
  • 4 whole red prawns
  • 3 rametti di dragoncello – sprigs of tarragon
  • 60g pink pepper
  • Chilli pepper
  • 320g semolina fettucelle
  • Extra virgin olive oil
  • Salt


  1. Peel, dry and keep the prawns in the fridge.
  2. Once you have removed the eyes, pass the prawns’ heads in a juice extractor to obtain a very thick sauce, then place the sauce in a bowl and keep it in the fridge.
  3. Cook the fettucelle in boiling salted water for 5 minutes, then drain the pasta and let it cook in a pan for 6 minutes with some oil and the tarragon.
  4. Once finished cooking, turn off the heat, add the prawn extract, the lemon juice and the cleaned prawns allowing them to cook off in the residual heat.
  5. To serve, add a few drops of olive oil, a pinch of chilli pepper and grains of red pepper.

Recipe courtesy of Niko Romito.

Image © Brambilla Serrani Photographers

Niko Romito Chef Feature