Tagliatelle con Gamberi, Vongole veraci e pesto leggero alla Rucola

Ingredients

• 400g tagliatelle
• 8 king prawns
• 200g vongole vereci
• 200g rocket leaves
• 2 garlic cloves
• 100g prawn Bisque
• 2 tbps extra virgin oil
• Salt and pepper
• 50g pine nuts
• Glass white wine
• 200g celery, carrots andonion fine chopped
• Thyme
• 2 tomatoes chopped

Instructions

1. Peel and clean the king prawns. Cut four of the king prawns in cubes, and their tails in cubes. Put a pan with the extra virgin oil on heat, add the garlic and then the tails and the clams. Then add the white wine and leave it to absorb. In the blender put the rocket leaves, pine nuts, extra virgin oil and a garlic clove, and then blend everything together. Cook the tagliatelle in boiled salty water for eight minutes. In another pan fry the four king prawns in a bit of oil, and put aside for garnish. Put the tagliatelle in ragout of the prawns and add the prawn sauce. Remove from heat and add the rocket leaves paste. To serve put the pasta on the plate and add the whole king prawns on the top.
2. For the sauce: Roast the heads of the king prawns in the oven for 20 minutes at 200 degrees, with celery, onions, tomato and carrots. Put everything in a pan, add white wine, water and ice. Then bring it to the boil and flavour with thyme.