Linguine, shrimps, limonolio and hazelnuts

Preparation

Shell the prawns and deprive them of the intestine. Fry a clove of garlic in 2 tablespoons of Limonolio, remove the garlic and add the prawns. Cook them for 3/4 minutes over high heat. Salt and turn off the heat. Bring a pot of water to a boil and cook the linguine in it. Drain them al dente and add them to the pan with the prawns. Add the toasted and coarsely chopped hazelnuts, the two tablespoons of Limonolio, the parsley.