سباغيتي وروبيان في صلصة الطماطم الحارّة

Italian 15 Mins Prep · 15 Mins Cook

1. Peel and devein the shrimp keeping the heads and shells for later use.
2. Mince the garlic and chop the red chilli.
3. Cook the spaghetti in 2 litres of boiling water and and 2 heaped tbsp of salt for 7-8 minutes. Do not drain.
4. Meanwhile, heat the olive oil in a large frying pan. Then sauté the prawn shells and heads with the minced garlic and chopped chili in a steel frying pan, then add the the tomatoes, and cook for 2-3 minutes.
5. Remove the prawn heads and shells with some of the tomato sauce and process it with a hand blender. Then pass it through a sieve back into the sauce in the frying pan and add the basil.
6. Sear the peeled prawns in a separate pan for a few seconds, then add it to the frying pan with pasta sauce for 2 minutes to finish cooking. Season well.
7. Now add the pasta to this pan using a kitchen tong. Grate some Parmigiano Reggiano over, add a splash of reserved pasta water and toss well. Serve with a garnish of chives.

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