Preparation

Heat the margarine in a frying pan, add the prawns and mushrooms, sauté for about 6 minutes. Keep warm. Puree the garlic, thyme, coriander and basil. Add the olive oil and beat some more. Bake the dough in water seasoned with salt, drain and place in a serving bowl. Mix the prawns and mushrooms, serving immediately.

Ingredients

  • 3 tablespoons of margarine
  • 450 gr of peeled prawns
  • 120 gr of rolled mushrooms
  • 3 chopped garlic cloves
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped coriander
  • 1 tablespoon chopped fresh basil
  • 4 tablespoons of olive oil
  • 680 gr of colored fettucini pasta