Ingredients
- 1 Kg scampi
- 350 g spaghetti
- 1 pcs of celery stalk
- 1 pc carrot
- onion
- laurel
- tomato concentrate
- coriander
- fresh chilli
- dry white wine
- extra virgin olive oil
- salt
For the recipe of spaghetti with assassins with scampi and chili pepper, shell the prawns and eliminate
the brown gut; empty the heads well and set them aside for the broth, together with the shells. Heat 2-3 tablespoons of oil in a saucepan and brown, for about 5 minutes on high heat, the heads and the shells, mixing and crushing them with a spoon. Peel and chop the celery, carrot and 1/2 onion and add them to the saucepan. After 2 minutes, add 1 tablespoon of tomato paste. Sprinkle with a glass of white wine, let it evaporate, then add 1.8 liters of water, 1 bay leaf and bring to a boil. Cover with a lid and let it simmer for 50 minutes. Turn off and strain, making all the broth. Heat a little oil in a large pan and toast the uncooked spaghetti, stirring them in the pan, for a couple of minutes. Wet them with three ladles of scampi broth, then continue to cook them as a risotto for about 10-12 minutes, adding a little broth at a time and adding salt. In the last few minutes let the broth dry, so as not to drain the pasta. Turn off when the noodles are still very al dente. Transfer them to another pan veiled with oil and roast them for 1 minute to make them crispy; add the scampi, which will be just warmed up, and a handful of chopped coriander. Serve with more coriander and chopped fresh chilli.