Crispy spicy spaghetti with prawns

Chef: chef Massimo Riccioli first courses
Time 40 min Difficulty Medium Serves 4


  • 1 lb spaghetti
  • 1/3 cup breadcrumbs
  • ½ lb unshelled prawns
  • 1 cup chopped tomatoes
  • 2 tbsp brandy
  • 2 whole dry red chili peppers
  • 6 cloves garlic
  • 5 anchovy fillets in oil
  • 8 fl ounces extra virgin olive oil

For the stock:

  • the heads and shells of the prawns
  • ½ quarts water
  • 1 onion
  • 2 celery sticks
  • 1 bunch basil
  • 1 bunch parsley


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 making sure they do not burn.

For the stock:

Put the prawn heads and shells in the water with the celery, onion and parsley and cook for 30 minutes.

For the sauce:

In a heavy saucepan, sauté the remaining three garlic cloves in the extra virgin olive oil with the chili peppers, add the prawns and a little of the stock, sauté the prawns and then add the brandy and flame. Then add the chopped tomatoes, season with salt and cook for 10 minutes.

Add the spaghetti cooked al dente, mix well in the sauce, and serve in individual portions with a drizzle of extra virgin olive oil and the toasted breadcrumbs.