“Prawn Pasta Rosa” from “Nigellissima”

Peter: Ooh. Pasta-y prawn cocktail!

Anna: Yes, it is rather. I’m not sure if I love it.

Peter: The pasta is quite sticky.

Anna: That’s because it is fresh egg taglierini. Nigella does warn in the recipe that it ‘soaks up the sauce’ so I wasn’t too shocked when it clumped together. I should have added more of the cooking water than I did.

Peter: It’s ok. I’m not sure it’s a classic.

Anna: Yes. On the positive side it was super quick and super easy. But I agree. I’m a bit underwhelmed. Which is a disappointment. I don’t think I’ll be making this again. Sorry Nigella.

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“Prawn Pasta Rosa” from “Nigellissima”

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