WHOLE GRAIN SPAGHETTI WITH MOJITO FLAVORED RED PRAWNS FROM SICILY
11.5 oz Whole Grain Spaghetti
1.8 oz mint
Extra virgin olive oil
Salt and pepper
7 oz ice
3.5 oz cold water
2 oz white onion
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.