Put ten washed leaves of red cabbage in one liter of boiling water for thirty minutes.
Then, take away the cabbage and use the water for cook the pasta.
(you can eat the boiled cabbage with a mix of salt, oil and vinegar, or vinaigrette)
Slowly heat the extra virgin olive oil with one chopped clove of garlic in a wok over low heat.
Add four prawns without carapace and 4 leaves of raw cabbage, cut into small strips.
Then add salt and chilli and cook for 3/4 minutes.
Slowly heat the extra virgin oil with one chopped clove of garlic in a pan over low heat. Add four prawns with the carapace, salt and pepper and cook for 2/3 minutes.
Cook the Fettuccine in the salted cabbage’s boiling water, drain the pasta and toss it in the wok with the prawn sauce and the stripes of cabbage leaves.
Serve adding a prawn with carapace and enjoy!