Chef
Chef Massimo Riccioli
Time
40 minutes
Serves
4
Difficulty
Medium
Ingredients
400g spaghetti
100g breadcrumbs
400g unshelled prawns
200g canned chopped tomatoes
2 tbsp brandy
2 chili peppers
6 cloves garlic
5 anchovy fillets in oil
1 glass extra virgin olive oil
For the stock
the heads and shells of the prawns
1.5lt water
1 onion
2 celery sticks
1 bunch basil
1 bunch parsley
Method
In a cast-iron pan, toast the breadcrumbs with three whole cloves of garlic and anchovies over medium heat. Stir with a spatula for 15 minutes until they are golden. Make sure they do not burn.
For the stock
Put the prawn heads and shells in the water with the celery, onion and parsley and cook for 30 minutes.
For the sauce
In an aluminium saucepan, sauté the remaining three garlic cloves in extra virgin olive oil with the chilli peppers. Add the prawns and a little of the stock. Sauté the prawns, and then add the brandy and flame. Then add the chopped tomatoes, season with salt and cook for 10 minutes.
Add the spaghetti cooked al dente, mix well in the sauce, and serve in individual portions with a drizzle of extra virgin olive oil and the toasted breadcrumbs.
