Summer – Spaghetti La Duchemin

Summary

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

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Instructions

1. Wash the rocket and spin dry, core the pepper and cut into small pieces. Peel the ginger and grate it finely, collecting the juice.
2. 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.
3. 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.
4. 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.
5. If you don`t like prawns, you can just leave them out, it tastes good without them too!