Spaghetti with garlic, oil and scampi 

I am sure that these SPAGHETTI WITH GARLIC, OIL AND PRAWNS are the emblem of summer and speed. Yummy and very delicate! A dish full of colors but also of flavors. I'll just give you one piece of advice: prepare plenty of them because I'm sure you'll make at least an encore!

Ingredients

350 g spaghetti alla chitarra

300 g prawns

300 g cherry tomatoes

1 clove garlic

parsley

black pepper

5 tbs olive oil

Preparation

For the SPAGHETTI WITH GARLIC, OIL AND PRAWNS, start by cleaning the prawns: remove the head, their shell and the inner casing. Rinse them under running water. Cook the spaghetti in plenty of lightly salted water. In the meantime, pour the oil and the garlic clove into the pan until it sizzles. Add the parsley stalks as well. Once the oil is well flavored, remove both the garlic and the parsley stalks. Cook the tomatoes and the prawns for a couple of minutes. Pour the spaghetti al dente and let everything flavor, adding a ladle of pasta cooking water. Finish with a good grind of black pepper and chopped parsley.

NOTES

Instead of black pepper, you can choose to use chili peppers. Insert it together with the parsley stalks in the oil when it sizzles.