A tasty fish recipe. Use only fresh scampi: you will be able to recognise them from the tail's meat that should be firm and well attached to the body.
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INGREDIENTS |
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Spaghettoni Barilla |
350 |
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g |
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Fresh tomato |
500 |
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g |
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Salt |
To taste |
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Extra virgin olive oil |
3 |
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tablespoons |
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Red hot pepper |
1 |
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tip |
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Garlic |
2 |
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gloves |
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Brandy |
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to taste |
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Large scampi |
8 |
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Chopped italian parsley |
2 |
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tablespoons |
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PREPARATION |
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| 1. |
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With the tip of a knife cut the scampi lengthwise. Then warm the oil with the peeled garlic and when it turns brown, lay the scampi in the pan. |
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| 2. |
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Salt the scampi and let it cook for a couple of minutes. Remove the scampi from the pan and add in the tomatoes, the Italian parsley and the red hot pepper. Let everything cook for about five minutes on a live fire. |
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| 3. |
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Lay the scampi back in the pan to let them absorb the sauce's flavour. |
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| 4. |
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Cook the Spaghettoni Barilla in plenty of salted water, drain it and add the sauce and a little more chopped parsley. |
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CHEF'S NOTE |
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After cutting the scampi length-wise, cut also (with scissors) the little scales next to the tail so it will be easier to remove the scampi from their shells. |
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For this spicy dish we suggest a white, dry fresh and strong wine such as a Falerio dei Colli Ascolani or a Orvieto secco. |
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