Spaghetti con gamberetti e rucola

Spaghetti con gamberetti e rucola

Fixings

455 g dried spaghetti

ocean salt

newly ground dark pepper

additional virgin olive oil

2 cloves garlic , stripped and finely slashed

1-2 dried red chillies , disintegrated

400 g stripped crude prawns , from supportable sources, ask your fishmonger

1 little wineglass white wine

2 piled tablespoons sun-dried tomato puree , or 6 sun-dried tomatoes blitzed in a blender

1 lemon , squeeze and zing of

2 small bunches rocket , generally slashed

Guidance

Cook your spaghetti in a huge skillet of salted bubbling water as indicated by the parcel guidelines. In the interim, heat 3 great hauls of additional virgin olive oil in an enormous griddle and throw in the garlic and bean stew. As the garlic tones, add the prawns and sauté them briefly. Add the white wine and the tomato purée and stew for a few minutes. Whenever the pasta is prepared, channel it in a colander, holding a tad bit of the cooking water. Throw the spaghetti with the sauce, crush in the lemon juice, add a large portion of the hacked rocket, adding a tad bit of the saved cooking water to slacken the sauce a little, and right the flavoring. Split between 4 plates and sprinkle with the ground lemon zing and the remainder of the rocket leaves. Appreciate it !!!

Spaghetti con gamberetti e rucola VIDEO