Noodles with prawns

Peel the shrimp and set aside.

We boil the shells to make a fumet.

Poach, over medium heat, with a little EVOO, the garlic, onion and green bell pepper (better if it is Italian).

Crush the tomato (it is important that it is ripe) and add it to the vegetables.

Cook over medium heat for about 8-10', until the tomato is fried. Once fried, add the white wine and boil 4-5' over high heat to evaporate the alcohol.

Add the fumet. Cook over high heat for 5-8'.

Incorporate the noodles and add fish stock (at room temperature) until the noodles are covered.

If we see that they become too dry, we add broth.

A little before the noodles are cooked, add the prawns and a bunch of mint. The noodles should have a thick broth.

Let stand 5-10'.