Make papardalle in enough salted water. Remove the seeds from the chili peppers, chop and sauté in olive oil. Toss the pasta in it.
Lightly caramelize sugar and butter in a frying pan. Chicory leaves
chicory leaves, roast them briefly with the shrimps in the caramel, then mix with the pasta.
mix with the pasta.
Serve sprinkled with chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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