Salsa verde with spaghetti, scampi and cherry tomatoes

Ingredients

Directions

1. 1

   Peel and finely chop the garlic. Pour the capers into a sieve and drain. Wash parsley, dill and sage, shake dry and pluck the leaves from the stalks. Put the parsley, dill, sage, capers, anchovy fillets, half the garlic and 7 tbsp. oil into a tall mixing bowl and puree with a blender. Season to taste with salt, pepper and lemon juice

2. 2

   Remove the intestines from the shrimps. Wash the shrimps, dab dry and cut in half horizontally. Cook the noodles in boiling salted water according to the instructions on the packet. In the meantime peel the shallot and dice very finely. Wash and halve the tomatoes.

3. 3

   Heat 2 tablespoons of oil in a frying pan and fry the prawns for about 2 minutes, turning them over. Add tomatoes, garlic and diced shallots and cook for 1-2 minutes. Season with salt, pepper and sugar, take out. Drain the noodles, rinse and drain. Mix noodles with Salsa Verde, tomatoes and prawns and arrange on deep plates