CALAMARATA WITH PRAWNS AND LEEKS

Slice the white part of the leeks into rounds. Wash them and pat them dry with paper towels.

In a pan with 3 tablespoons of extra virgin olive oil, we cook them slowly.

Add a ladle of vegetable broth and cook with the lid on.

Let it simmer for about 12 minutes, then add salt and pepper.

Once ready, we place them in a jug and blend with an immersion blender, adding a little more vegetable broth if necessary.

Meanwhile, clean the prawns, removing the heads, tails, legs, and black intestine.

We rinse them under running water and pat them dry with kitchen paper.

Place the garlic clove in a pan with the remaining oil and let it brown.

Add the prawns, blanch them for just a few minutes and deglaze with the half glass of vodka.

Remove the garlic, add the leek cream and turn off the heat.

Boil the pasta in plenty of salted water.

When it is al dente, drain it with a slotted spoon.

We transfer the prawns and leek cream to the pan.

Stir-fry everything well to allow it to absorb the flavor, adding a little of the pasta cooking water if necessary.

Finally, we sprinkle with chopped fresh parsley.

Place on serving plates and serve piping hot.