Cook the spaghetti in enough salted water. Cut the spring onions into fine rings and squeeze the lemon. Heat olive oil in a pan, briefly fry a peeled (whole) clove of garlic and one or two crushed peperoncinos. Add the spring onions and fry, just keep the very dark green rings for later. Fish out the garlic clove again when it is yellowish-brown, it should not become too dark. Deglaze the crabs with the brine, then stir in the cream and lemon juice and bring to the boil. Season to taste with salt and pepper. Add the shrimps just before serving and only heat them briefly in the sauce. Mix the pasta with the sauce and garnish with the remaining onion rolls and some basil leaves.
Ingredients
Print Recipe
Pin Recipe