Ingredients for 4 people
800 g fresh prawns
250 g of Ricotta of Bufala Campana DOP
400g of spaghetti
1/2 glass of Cognac
the juice of 1/2 red orange
1 bunch of chives
extra virgin olive oil q.b.
salt q.b.
pepper q.b.

Preparation
Add the chopped chives to the Ricotta of Bufala Campana DOP, orange juice and pepper and mix.
Sauté the shrimps in a pan with the extra virgin olive oil and garlic, then blend with the Cognac.
Cook the spaghetti in boiling salted water and drain al dente.
Once cooked, remove the shrimp from the pan.
Mix the spaghetti in the juice of the crustaceans and add to the ricotta cream.
Add the prawns and serve hot.