A first course that brings out the best in prawns.
Ingredients for 4 people- 266.67 g of spaghetti alla chitarra Armando
- 666.67 g of prawns (about 10)
- 2.67 cloves of garlic
- Parsley (stems and leaves) to taste
- 1.33 teaspoon tomato paste
- Pepper to taste
- Extra virgin olive oil to taste
- Salt to taste
To begin, thoroughly clean the prawns. Then, place the heads and shells in a pot with a clove of garlic, three parsley stalks, and two tablespoons of extra virgin olive oil, and sauté over high heat. Then, lightly crush the prawn heads, add a little water (about 1.5 liters), and cook for at least 30 minutes.
Next, chop some of the prawns and season them with a drizzle of extra virgin olive oil, a pinch of salt, pepper, and some chopped parsley.
In a pan, heat a generous drizzle of extra virgin olive oil with the garlic and parsley stalks.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer them to the pan with the oil and garlic and continue cooking with the previously strained shellfish stock.
Once the heat is off, add the prawns, both whole and chopped, the chopped parsley, and a drizzle of extra virgin olive oil. Mix well and serve hot.
Enjoy your meal!
