Spaghetti with èmazzancolle giant shrimps in red

chef

Leonardo Pellacani

For 6 persons

Cook the spaghetti al dente in abundant boiling salted water. In the meantime brown the garlic with a drop of extra virgin olive oil in a pan; add the cream of red peppers previously diluted with a little of the preserving liquid of the giant shrimps. Sprinkle with chopped parsley and leave to cook for a few minutes, then remove from the heat and add the giant shrimps to the sauce. Now strain the spaghetti, toss them in the prepared condiment. Dish up the pasta and decorate with the lemon thyme leaves.