(Shrimps & eggs penne - Our recipe)

4 leeks, finely sliced and washed
3 courgettes (zucchini), trimmed and grated
2 tablespoons parsley, finely chopped
2 tablespoons dried chives
2 teaspoons dried tarragon
450 g (16 oz) cooked, peeled shrimps
5 eggs
50 ml (2 fl oz - 1/4 C) dry white wine
12 tablespoons extra virgin olive oil
400 g (14 oz) penne
Salt
Fresh parsley, finely chopped (optional) to garnish

Time:
preparation: 30 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Boil the eggs for 8 minutes; remember that plunging the cooked eggs into very cold water as they are cooked helps loosen the shell!
Meanwhile prepare the sauce. Place the oil in a large saucepan and add the leeks, courgettes, dried herbs, wine and a couple of ladles of water. Season to taste with salt and cook over a moderate flame until the mixture thickens and the vegetables are well cooked. If necessary, add other water (cooking time: about 25-30 minutes). In the last two minutes add the shrimps and stir gently.
Meanwhile cook penne "al dente" and shell eggs. You have to separate whites from yolks. Crush all the yolks with a fork and crumble all the whites in a large bowl where you have to dress your pasta.
Drain penne very well, transfer to the saucepan with vegetables and shrimps sauce, stir with a wooden spoon over a fierce heat for 1- 2 minutes.
Therein lies the secret: finish cooking the pasta in the sauce!
Pour the pasta into the bowl, stirring gently, and serve immediately.
If you like, you can garnish pasta with fresh parsley, finely chopped