Spaghetti with garlic, oil and chili pepper with prawns

Ingredients:

-350g(12.35 oz) of spaghetti

-600g(21.16 oz) of whole prawns

-1 clove of garlic

-2 chilies

-zest of 1 lemon (to be grated)

-60g(2.03 oz) of butter

-20g(0.70 oz) of grated parmesan

-whole parsley (leaves and stems)

-extra virgin olive oil

-salt

Preparation:

1) Wash the prawns then remove the head, the carapace and then delicately extract the intestine with the help of a fork. Separate the prawns into different plates, the prawns on one plate and the shells and head on another plate.

2) Divide the cleaned prawns into 2 parts, one of which cut the prawns into small pieces.

3) Place the prawns cut into small pieces in a bowl and season them with a drizzle of extra virgin olive oil, lemon zest, a pinch of salt, mix and set aside.

4) Cut the garlic into small pieces.

5) Wash the fresh parsley and separate the stems from the leaves.

6) In a pan, heat a drizzle of extra virgin olive oil with the chopped garlic, chopped chillies and the parsley stems. Fry for 2 minutes.
In the meantime, put the water to boil in a large saucepan.

7) Add the carapace and heads of the prawns, a pinch of salt and 40g(1.41 oz) of butter to the pan. Toast for a few minutes and then add a ladle of hot water. Cook for a few minutes then turn off the heat. Mash everything thoroughly with a meat tenderizer, to release all the sauces.

8) Filter everything through a sieve to obtain a smooth sauce. Put the sauce in a pan and then add the whole prawns, cook for a few minutes then turn off (when the prawns have turned orange).

9) When the water in the pot boils, add some salt and the spaghetti. Halfway through cooking the spaghetti, drain it and leave it to continue cooking in the pan with the prawns. Light the fire and cook everything together. Add the prawn sauce and mix.

10) When the spaghetti is cooked, turn off the heat and add the parsley butter and parmesan. Plate and serve hot. To be accompanied with a fresh sparkling white wine!

Buon Appetito!!