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Creamy ink fish linguini pasta with green asparagus and mushrooms

1/2 kilo linguini pasta

1 liter chicken stock

2 soup spoons olive oil

4 king prawns clean head off

200 grams chopped mushrooms

12 fresh green asparagus

1 soup spoon chopped dill

6-8 cherry tomatoes

1 tea cup white wine

½ liter fresh cream

1 tea spoon dry fish egg powder

Salt and pepper


Boiled first the stock and add little salt.

Cook pasta for 6-7 minutes.

Drain them. If your going to use them at once do not cold them.

Sauté the prawns with olive oil in pan.

Remove from the pan and keep them warm.

In same pan continue suttee mushrooms, cherry tomatoes and asparagus. Take care do not get brown color.

Add wine and reduce by half. Continue with fresh cream, slow down the fire and let the sauce to set.

At the end add the chopped dill and the pasta, mixing well.

Serve the pasta in bowls, topped with prawn and dust with the egg powder.


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