LINGUINE, SHRIMPS, LIMONOLIO AND HAZELNUTS

Linguine 320g
Shrimps 200g
1 handful roasted hazelnuts
Limonolio 4 tbsp
1 clove garlic
Chopped parsley to taste
Salt to taste.

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.