Pappardelle with Carabineros

Carabineros free from the shell, the tip of the tail on it. Score along the backbone with a sharp kitchen knife and remove the intestines. Cold rinse and drain well.

Cut one-third of the peperoncino into fine rings. Remove seeds as desired. Cut garlic into very fine slices. Set rosemary tips aside for garnish. Chop remaining needles finely.

Cook pappardelle seven to nine min al dente. Sauté carabineros in a little oil for four minutes. Season. Push to edge of pan. Add rest of oil. Briefly sauté peperoncini, garlic and rosemary until soft. Toss drained pappardelle in it. Arrange on heated plates with carabineros, garnish with pepperoncini and rosemary tips. Serve immediately.

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