Fettuccine with Prawns and Mediterranean Cream Sauce

Instructions

• • Bring plenty of water to a boil in a large pot.
  • Once boiling, add rock salt ( grams of salt per liter of water).
  • In a large fry pan, gently heat half the olive oil.
  • Add garlic and cook at medium heat until when golden in color. Add chili and prawns.
  • Season with salt and add capers, olives and Puck Bechamel sauce. Simmer for 1 minute.
  • Keep sauce mixture on the side.
  • Drop the pasta into the boiling salted water. Drain the pasta 1 minute earlier than stated in the instructions on the box.
  • Mix the pasta with the sauce. Add fresh tomato, parsley and cook for a minute.
  • Remove from heat, add lemon zest and parmesan and stir in the sauce. Drizzle with a bit of Extra Virgin Olive oil before serving.