WHOLE GRAIN SPAGHETTI WITH MOJITO FLAVORED RED PRAWNS FROM SICILY

The recipe of Luca Torricelli, 2014 Pasta World Championship winner!
733 Views
 
MASTERY Level
30 min
734 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

11.5 oz  Whole Grain Spaghetti

1.8 oz mint

1 lime

Extra virgin olive oil

Salt and pepper

7 oz ice

3.5 oz cold water

2 oz white onion

16 prawns

Preparation

Shell the prawns. Toast the heads and shells with a ribbon of extra virgin olive oil. Add ice and cold water, then bring to boil. Switch off and blend in a mixer. Filter and set aside.

 

Cut the prawns in half, clean the innards and blanch for some seconds in a non-stick pan with a ribbon of oil.

 

Add the rum and let evaporate away from the heat so the prawns do not overcook.  Alight and, carefully, let the flame extinguish by itself. Cook the spaghetti as shown on the pack, and drain al dente, then pour in the pan with the prawns. Add the stock made with the prawn heads previously prepared.

 

Once finished cooking, blend well and add a ribbon of olive oil, the grated lime and the mint Julienne cut.

 

Plate with some mint leaves arranged in tufts and some prawns as decoration.

Fish Sauces Dairy free Dry Eggs free First courses Long
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