INGREDIENTS

• 400 g spaghetti
• salt
• 3 cloves of garlic
• 1-2 red chili peppers, depending depending on how spicy you like it
• 500 g prawns, peeled and deveined
• 5 tbsp olive oil
• pepper
• juice of ½ lemon, to taste
• 2 sprigs of flat-leaf parsley

HOW TO MAKE IT

1. Cook the spaghetti in salted water until al dente, following the instructions on the packet. Remove some of the cooking water and keep it for later. Drain the spaghetti.
2. Peel the garlic and slice it. Wash the chili peppers and, depending on how spicy you like it, cut them into strips with or without the seeds. Wash the prawns and pat them dry.
3. Heat 2 tablespoons of olive oil in a coated wok, e.g. BALLARINI Vipiteno, over a medium heat. Fry the prawns in the oil, turning them over and over, season with salt and pepper, remove and set aside.
4. Heat the remaining olive oil in the wok over a medium heat. Add the garlic and chili and fry until the garlic turns golden. However, make sure that the garlic does not burn. Add the cooked spaghetti to the wok and mix with the oil, garlic and chili. Add the prawns.
5. If the pasta is too dry, add some of the cooking water that you have kept. Season with salt and pepper. If you like, you can also add a little lemon juice. Finally, wash the parsley, shake it dry, pluck the leaves, chop them finely and sprinkle them over the dish.
6. Serve the spaghetti with prawns in deep plates.

Tip

When frying the prawns, make sure that they do not cook in the wok for too long, otherwise they will become tough and rubbery.

Info

The unique shape of the wok and the good heat conduction properties of the radiant induction base of the BALLARINI Vipiteno series enable a fast and even heat distribution, so that the ingredients are cooked evenly.