Black Spaghetti with Scampisugo

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 16 scampi or prawns (approx. 50 g each, raw or frozen, with shell)
  • 4 tablespoon olive oil
  • 40 ml brandy
  • 250 ml white wine
  • 1 onion (s)
  • 1 clove garlic
  • 2 bay leaves
  • 300 g tomato (s), peeled (canned or fresh)
  • 1 teaspoon balsamic vinegar
  • 400 g pasta (black spahetti)
  • 2 tablespoon parsley, chopped
  • sugar
  • salt and pepper
  • Rocket and fennel greens, to decorate
Black Spaghetti with Scampisugo
Black Spaghetti with Scampisugo

Instructions

  1. Thaw the scampi or prawns, wash them, drain them well and remove them from the shells. Make an incision along the back, remove the intestines, refrigerate. Put some nice scissors aside. Chop the remaining scissors and shells.
  2. Heat 1 tablespoon of olive oil in a large pan, fry the pieces of scissors and peel until they turn red and are crispy. Deglaze with brandy and wine, simmer the roast. Reduce to half and drain through a fine sieve. Set aside, discard the boiled peel.
  3. Dice the onion and garlic very finely, sauté in the remaining oil with bay leaves. Roughly chop the tomatoes, add and continue steaming. Pour in the peel broth, season with balsamic vinegar, sugar, salt and pepper. Let simmer a little on a low heat.
  4. Cook the spaghetti al dente. Put the scampi or prawn tails and claws in the sauce for a short time, 5 minutes before they`re done.
  5. Drain the spaghetti, pour into a preheated bowl, mix immediately with the sauce, fold in the parsley, distribute on deep, hot plates. Place the scampi or prawns on top, garnish with fennel greens or rocket if you like.

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