Spaghetti with Prawns and Pepper Sauce

chef

Leonardo Pellacani

For 6 persons

Cook the spaghetti in boiling salted water until al dente. In the meantime in a pan brown the garlic with a tbsp of extra virgin olive oil; add the Pepper cream diluted with a little of liquid from the Prawns. Sprinkle some chopped parsley and leave to cook for few minutes, then remove from the heat and add in the Prawns. Drain the spaghetti and toss them in the prepared sauce. Plate up the pasta and garnish with the lemon thyme.