Tiger Prawn & Chorizo Tagliatelle with Parsley Salsa

Tiger Prawn & Chorizo Tagliatelle with Parsley Salsa

• 500g Tagliatelle
• 250g Peeled cooked Tiger prawns
• 55g Chorizo Sausage , finely sliced
• 2 Large garlic cloves
• 25g flat leaf parsley
• 55g sun - dried tomatoes in oil, drained
• 55g Capers
• 2tsps Dijon Mustard
• 6 tbsp Olive oil
• freshly grated Parmesan

Print Recipe

Posted by Lee on September 16th 2011

Method

1. Cook the pasta for 10 - 12 minutes in a large pan of boiling, lightly salted water.
2. To make the salsa, blitz the garlic, parsley, tomatoes, capers & mustard with 4 tbls olive oil and pulse to a coarse paste.
3. Fry the Chorizo in 2 tbs olive oil for 1- 2 minutes. Add the prawns & parsley slasa and heat through.
4. Drain the pasta and toss well with the contents of the frying pan.

Serve with plenty of freshly grated parmesan.

Quick tip.

Keep the oil from the sun dried tomatoes. Stir 1 tbsp into the pasta and use the rest to flavour vinaigrettes.