The first chef from Moscow whom I shot for the project turned out to be a scatterbrain. He sent me neither his interview nor the recipe. At first I thought this kind of attitude was typical only for immigrants from the former Soviet Union. Spend your valuable time, to cook, to pose. To waste money for a dish.  And in the long last not to finish the started business, that is fail to send me the requested data.

But it turned out to be typical for many people at our small round world.  I have a special folder where I accurately file chefs and shots of the dishes about which I don’t have complete details, or there is no information at all. Around 20 chefs from all over the world.  French and Italians, Russian and Chinese.  Chefs from Prague and Istanbul.

I’m glad that pasta with prawns and spinach is not in the list of these unfinished projects.   Not all the chefs from Moscow are absent-minded and unreliable.

I was observing the work of Vincenzo Abitabile and got a real excitement from his every movement.  Now I’m writing his pasta recipe and dreaming about tagliatelle with prawns, so laconic and so tasty.  The ingredients are great, combinations are perfect, serving is exquisite!

I love cooking dishes with seafood, with spinack, well I love cooking generally! So take yourself out of your laptop, net book, tablet (whatever you have) and go straight to kitchen!

Seafood recipe: Tagliatelle with Prawns and Spinach

Tagliatelle with prawns and spinach Recipe
Recipe Type: Pasta
Cuisine: Italian Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
  • Tagliatelle – 320 g
  • Spinach – 150 g
  • Peeled tiger prawns – 300 g
  • Olive oil – 50 g
  • Onion – 30 g
  • Garlic – 15 g
  • Dry wine – 50ml
  • Tomatoes – 250 g
  • Tomatoes “Cherry” – 100g
  • Cream (33%) – 100g
  • Parmesan cheese – 50g
  • Salt – 1g
  • Pepper – 1g
  1. Pour olive oil into a frying pan, add finely chopped: onions, garlic, fry to a golden color.
  2. Cut the shrimp into cubes and add with chopped spinach.
  3. Then add salt, pepper, and wine.
  4. When wine will evaporate, cut the tomatoes into small cubes and add with 100 ml of boiled water.
  5. Then cream, salt and pepper.
  6. Boil tagliatelle for 3 minutes.
  7. Drain the water and pour into the fry pan, stir, cut cherry tomatoes in half and add with the parmesan cheese.

You know, I noticed one thing. The more successful is a chef, more reliable he is. Any promise given? Fulfilled. Therefore, tagliatelle with shrimps and spinach is in my blog and on my table. And what about yours?