- 400g spaghetti, cook in boiling salted water until al dente.
- 100g breadcrumbs
- 400g unshelled prawns
- 200g canned chopped tomatoes
- 2 tbsp brandy
- 2 chili peppers
- 6 cloves of garlic
- 5 anchovy fillets in oil
- 200 ml extra virgin olive oil
For the stock:
- the heads and shells of the prawns
- 1.5 litre water
- 1 onion
- 2 celery sticks
- 1 bunch parsley
For the seasoned breadcrumbs
In a cast-iron pan, toast the breadcrumbs with 3 whole cloves of garlic and the anchovies over medium heat, stirring with a spatula for 15 minutes until they are golden. Pay attention they do not get burned. Put to one side.
For the stock
Peel the prawns and put the tails to one side. Put the prawn heads, shells, celery, onion and the parsley (keep a little parsley aside for the garnish) in a medium sized saucepan and just cover with water. Bring to a boil and simmer on medium-low heat for 30 minutes. Strain the fish stock.
For the sauce
Heat a large frying pan on medium-low heat, pour in a little extra virgin olive oil. Sauté the remaining three garlic cloves and chili peppers until fragrant. Add the prawn tails to the frying pan with a little of the fish stock and then add the brandy. Let it flambé. Add the chopped tomatoes, season with salt and cook for another 10 minutes.
In the meantime, cook the spaghetti al dente in plenty of boiling, salted water and drain al dente.
Toss the al dente spaghetti in the sauce in the fraying pan and keep stirring until it is coated well with the sauce. Serve in individual portions with a drizzle of extra virgin olive oil and the toasted breadcrumbs, garnished with the remaining parsley.