Summary

Ingredients

• 170 g spahetti
• Salt water
• 1 cup shrimp (s) (polar sea shrimp in brine, 80 g filling weight)
• 4 clove (s) garlic, chopped
• 3 spring onion (s) (spring onions), cut into small slices
• 3 small chilli pepper (s), dried, ground in a mortar
• Rapeseed oil
• Pepper from the mill

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Instructions

1. Cook the spaghetti almost al dente in plenty of salted water. In the meantime, heat the oil about 1/2 cm high in a saucepan. Put the chopped garlic cloves in it until they almost turn color.
2. Turn down the temperature. Add the brine from the prawns as well as the spring onions, the chili crumbs and the ground pepper. Simmer gently and turn off the stove.
3. Strain the almost al dente cooked spaghetti and mix with the sauce. Fold in the saucepan until the sauce has been absorbed by the spaghetti. Pull the pot off the stove.
4. Have the pasta plate ready. At the very end, fold the prawns into the spaghetti (they are already done and would otherwise only be tough) and serve immediately on the plates.