• 500gr spaghetti alla chitarra all’uovo
• 250 gr gamberi o mazzancolle con guscio
• 500gr egg pasta (spaghetti alla chitarra)
• 250 gr shrimps or prawns in shells
• 150 gr Jerusalem mushrooms
• 1 carrot
• 1 small onion
• 1 bayleaf
• Salt, chili pepper, and extra virgin olive oil

Shell the prawns and put the shells and heads to boil with water, the bayleaf, carrot and small onion; leave to cook until the sauce thickens, strain, and cook the liquid with the washed and chopped Jerusalem artichokes, add a little water to obtain a consistency that once cooked can be blended. Next, put some extra virgin olive oil in a pan, add prawns (leaving some aside for serving) and toss quickly, add the Jerusalem artichoke cream, and season to taste. Drain the pasta, add to the pan and toss. Top with the prawns that were left aside.