Cook the farfalle in salted water following the instructions on the packet.
Farfalle with king prawns
- 360 g Borges farfalle
- 400 g peeled king prawns
- 2 cloves of garlic
- 2 hot pepper
- 1 onion
- 40 ml white wine
- A dash of Borges extra-virgin olive oil
Step by step
Julienne the onion and sweat in a fairly deep frying pan with the garlic, hot peppers (whole) and a dash of extra-virgin olive oil. Add salt and pepper.
Remove the hot peppers, add the king prawns and gently fry all the ingredients together, stirring all the while. When the king prawns have turned golden, pour in the white wine and cook for a few more minutes to let the alcohol evaporate.
Add the farfalle and stir well to bind all the flavours together.