Spaghetti Ojo: Spaghetti with Garlic, Oil, Prawns, Lemon and Mint
This Pierluigi recipe elevates the traditional Spaghetti Ajo e Ojo to new heights, incorporating juicy pink scampi, the aromatic zest of lemon, and fresh mint leaves for an extraordinary dining experience. For the richest flavors, seek out whole prawns, preferably with their heads intact. This dish not only presents beautifully but offers a depth of flavor that epitomizes the art of Italian cooking. To further your journey through Rome's iconic dishes, 'Recipes from Rome' by Katie and Giancarlo Caldesi is your gateway to unlocking the secrets of authentic Italian recipes, including this Pierluigi masterpiece.
Ingredients
- 360 g 121/2 oz raw shell-on tiger prawns
- 320 g 111/2 oz spaghetti
- 3 tablespoons extra-virgin olive oil
- 1 fat garlic clove, finely chopped
- 4 tablespoons white wine
- 25 g 1 oz salted butter
- 2 tablespoons finely chopped flat-leaf parsley, including thin stalks
- Few mint leaves, finely chopped
- 1 teaspoon finely grated lemon zest
- fine salt
Instructions
- Peel the shells off the prawns but leave the heads intact: the flavour lies within. Use the pointed tip of a small knife to remove the black vein from the backs of the prawns.
- Cook the spaghetti in a large saucepan of well-salted boiling water according to the packet instructions until al dente.
- Halfway through the cooking time for the spaghetti, heat the oil in a large frying pan over a medium- high heat and sauté the prawns and garlic for around 5 minutes or until the prawns turn pink and are cooked through.
- Add the wine and allow to reduce for a few minutes. Add the butter and stir through.
- Drain the spaghetti and toss it in the pan with the herbs and lemon zest to combine with the sauce.