| Ingredients: |
| 250g of Squid Ink Pasta |
| Frozen shrimps (about 150g) |
| 200ml Cooking cream or Whipping cream |
| 1 tablespoon tomato sauce |
| A few leave of rocket |
| Coarse salt and table salt |
Directions:
Heat plenty of water with a small handful of coarse salt added. Chop the rocket very finely. Boil the speciality, mixing every now and again with a large fork. Meanwhile heat the cream in a saucepan, add the tomato sauce and stir with a wooden spoon; add the defrosted shrimps and leave to flavour. Drain the PASTA cooked fairly "al dente" and dress with the shrimps sauce; mix with rocket and serve immediately.
Source: Recipes provided by Antico Pastificio Morelli 1860 s.r.l..
