Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Tagliatelle pasta made with
-egg dough (available in
-gourmet food shops and some
-supermarkets)
Vegetable oil for frying
1 lb Shrimp, washed, peeled and
-deveined
12 Zucchini blossoms
1 tb Freshly chopped chives
2 tb Butter
Salt to taste

Boil a pot of water. Add the pasta and cook until AL DENTE, firm to
the bite (about 10 minutes). Drain.

Meanwhile, heat the oil in a skillet and quickly fry the blossoms -
about 15 seconds - until wilted. Carefully remove them with a fork
and drain on paper towels.

Melt the butter in a pan with high sides and saute the shrimp until
just cooked. Add salt to taste. When the shrimp are done, add the
drained pasta and toss. Add the zucchini blossoms and toss again.
Sprinkle with chives and serve.

Per serving: 605 calories; 14 grams fat; (5 grams saturated fat; 21%
calories from fat); 166 milligrams cholesterol; 304 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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