Spaghetti with prawns, orange and ginger sauce
with Hérzu white wine
By
Raoul Reperi
Difficulty:
Medium
Quantity:
2 servings
Cost:
Medium
Prep Time:
8 min
Total Time:
20 min
Season:
All
Do it by yourself
Ingredients
250 gr Red Prawns
1 Orange
1 Ginger
10 cherry tomatoes
100 gr artisan spaghetti
1 clove garlic
200 gr fresh tomato sauce
Parsley
1 pinch red hot chili pepper
Salt
Extra virgin olive oil
Wine recommendation
Matching food and wine can be an extremely complex and involved process or an activity only for gastro-bores, according to one's point of view.
Cinque Terre wine
How you make it
- Remove heads from prawns and peel, placing the clean prawns into a bowl
- Put some extra virgin olive oil into a frying pan and add garlic, chilli pepper and the prawn heads, squeezing gently to release flavour
- Squeeze orange juice into pan, then grate the ginger and squeeze out its juices over the saucepan
- Pour in the tomato sauce, quarter cherry tomatoes and add to the pan, removing the garlic
- Sprinkle in some salt and the chopped parsley
- Take the prawns and chop into small pieces, then add to the sauce
- Put a saucepan of water on to boil, once boiling add the pasta and leave to cook for 5-6 minutes
- Drain the spaghetti, add to the sauce and stir
- Leave to cook until the sauce is the right consistency for your liking, then serve
