Alessandra Petteni


320 gr. of pantacce, 1 cup of boiled chickpeas, 20 shrimp tails, 3 teaspoons of turmeric, 1 teaspoon of paprika, 2 cloves garlic, Extra virgin olive oil, salt and pepper.


Put pantacce to cook in salted water. In a saucepan, cook the garlic in the oil, when it starts to color remove the garlic and add the shrimp. Add the chickpeas that will have reduced to puree with a hand blender and adding a bit ‘of water from the pasta to desired consistency. Complete with adding turmeric, paprika and freshly ground pepper, mix with pantaccce for 1 minute.