- 100 g of "nero di sepia" spaghetti
- 6 prawns
- 8 green asparagus
- 2 medium squid
- 1 pack of Natural Foie gras sauce Imperia
- 100 g of cream
Boil the pasta and set aside. Peel the shrimp and reserve. Sauté heads with oil. When browned add the cream and Natural Foie gras sauce Imperia, cook for 5 minutes over low heat. Filter it using a Chinese strainer and smashing the shrimp heats to extract all the flavour. Cut the squid into strips and sauté with peeled prawns and asparagus. To serve put the cream in a soup plate, add spaghetti and other ingredients.