Ingredients for 4:
280 g. spelt rigatoni
250 g. shrimps
250 g. fish broth
150 g. green beans
100 g. diced tomatoes
100 g. white wine
50 g. extra virgin olive oil
30 g. spring onions
2 sage leaves
1 garlic clove
1 handful of chopped chives

Preparation
Finely slice the spring onion and gently fry it in the oil. Add the shrimps, dash with the
white wine and fish broth and cook slowly for 10 minutes. Blanch the green beans in boiling
water, cool them quickly and add them to the sauce. Add the diced tomatoes, finely chopped
garlic and cook for 5 minutes, add salt and pepper at the end to taste.
Cook the pasta in abundant salted boiling water, drain well and pour the sauce over. Garnish
with the sage and chives and serve hot.