Spaghetti Aglio E Olio Speciale

Summary

Ingredients

• 500 g spahetti
• 200 ml olive oil
• 2 clove (s) garlic, more or less to taste
• 12 large shrimp (s), natural
• 6 anchovy fillet (s), marinated in oil
• 12 cherry tomato (s)
• 1 bunch parsley
• 1 lemon (s), untreated
• 2 chilli pepper (s), dried or fresh
• 12 hot peppers, mild
• 1 some parmesan, freshly grated
• Pepper, black, freshly ground
• sea-salt

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Instructions

1. The evening before, remove the shells and intestines from the shrimp. Cut the garlic into very fine slices, mix well with the oil and a little salt and add the 2 chilli peppers. Marinate the prawns overnight.
2. Cook the spaghetti in plenty of salted water until al dente. Add the chilli peppers from the marinade to the water.
3. In the meantime, cut the anchovy fillets with a knife. Heat 4 tablespoons of olive oil in a very large and high pan, not too hot, and fry the anchovy fillets in it. The fishy taste is lost through frying.
4. Remove the prawns from the marinade, keep the marinade. Fry the prawns on both sides in a small pan over a low heat without any additional fat. Then add to the large pan with the anchovies.
5. Cut the peppers and cherry tomatoes into small pieces. Chop the parsley. Cut the lemon into 6 thick slices.
6. Fill the large pan with the marinade. Fry lightly, but do not let it brown. Add the peppers, cherry tomatoes, parsley and lemon wedges and fry with them. Deglaze from the pasta water with approx. 2 scoops.
7. Drain the spaghetti, add to the pan, mix everything well and let it steep a little longer. Remove the lemon wedges before serving.
8. Arrange on plates, sprinkle with freshly grated parmesan and parsley and season with pepper and sea salt.