Summer – Spaghetti La Duchemin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 2 bulbs ginger, fresh bulbs
- 2 tablespoon honey, liquid
- 4 tablespoon oil, tasteless
- 2 lime (s)
- 300 g rocket
- 300 g kin prawns, raw, without head or shell
- 1 pinch (s) salt
- 1 red pepper
- 2 bay leaves, dried
Print Recipe
Pin Recipe Instructions
- Wash the rocket and spin dry, core the pepper and cut into small pieces. Peel the ginger and grate it finely, collecting the juice.
- Squeeze a lime and put the juice together with the ginger, the honey, the crushed and pitted pepper, the bay leaves and the oil (never use olive oil, it`s too dominant in the taste!) In a small saucepan and heat it up slightly the honey becomes nice and liquid.
- Cut the second lime. Sear the king prawns in a small pan, drizzle with a few squirts of lime juice, remove from the pan and drain on paper towels. Sear the lime halves on the cut surfaces in the pan, remove them.
- Cook the spaghetti in salted water with a few drops of sunflower oil (also under no circumstances use olive oil for this recipe!) Until al dente, drain, place on a plate and pour the sauce over or mix. Spread the prawns and rocket on top and garnish with the seared lime.
- If you don`t like prawns, you can just leave them out, it tastes good without them too!
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