Barilla Whole Grain Spaghetti with Sicilian red prawns and Mojito
- 1 lb Spaghetti Integrali Barilla
- 1 ¾ oz mint
- 2 limes
- 4 tablespoons Extra Virgin Olive Oil Riviera Ligure
- salt and pepper
- 3 ½ oz Rum
- 25 shrimp
Peel the prawns. In a pan, toast heads and shells with a drizzle of extra virgin olive oil. Add some cold water, bring to the boil and simmer. Process the sauce with a blender and strain it. Cut the prawns in half. Sauté them for few seconds in a pan, with a little extra virgin olive oil.
Flambè with the rum, not directly on the flame (in order not to overcook the shrimp.) Cook Spaghetti for 4-5 minutes, drain and add them to the prawns. Add the previously prepared soup. Cook the pasta until “al dente”. Add some extra virgin olive oil, some grated lime and fresh mint, cut into julienne strips.
Serve hot, and decorate with some mint leaves and some prawns.