FETTUCCINE WITH PRAWNS AND ASPARAGUS

First couse - vegetarian

7 oz fettuccine
5 prawns (16-20)
4 asparagus, sliced (leave the tops whole)
1/4 cup of white wine
2 tbsp extravirgin olive oil
2 fresh tomatoes, peeled and diced
1 tbsp parsley, chopped
Salt, pepper, garlic, thyme and basil

Put a large pot with water to boil. In the meantime put a skillet on medium heat, add the oil, garlic, thyme and the prawns; sautee for a couple of minutes.
At this moment add the asparagus and the fresh tomatoes, cook 2 more minutes and pour the wine, let the alcohol evaporate and cook slowly for about 7-10 minutes (depending on how you like the asparagus).
Adjust the quantity of salt and pepper.
As soon as the water boils, add salt and pasta in it; stir well to prevent sticking, and cook until "al dente".
Drain the fettuccine and toss them in the skillet with the sauce, mix well to combine all ingredients.
Serve immediately, sprinkled with chopped parsley.
This recipe serves 1.

This week, the recipe has been created and kindly provided by Luciano, chef of Luciano's Restaurant.