Linguine Gamberetti

Ingredients for 2 servings:

• 200 g linguine or spaghetti
• 225 g king prawns, frozen
• 1 lemon(s)
• 1 tsp thyme
• 1 pinch of salt
• 4 cl white wine
• 2 tbsp olive oil
• 1 tbsp garlic oil
• 400 g tomatoes, chopped
• 1 tsp tomato paste
• 2 tbsp olive oil
• 1 small onion(s)
• 2 cloves garlic
• 2 tsp oregano
• salt and pepper
• 1 pinch(s) of sugar
• some chili, maybe
• some basil for garnishing

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

For the sauce, dice an onion into approximately 4 mm cubes and the garlic into approximately 2 mm cubes. Heat a saucepan with 2 tablespoons of olive oil and sauté the onion over medium heat. Then add the garlic, remove the pan from the heat, and let the garlic simmer for 3 minutes while stirring. Add the tomatoes and tomato paste and return to the stovetop. Add the oregano, a pinch of salt, sugar, and a little pepper, and stir well to prevent the oregano from clumping. Simmer everything uncovered for 1 hour at the end if the sauce is too runny, and season to taste if necessary. Cook the pasta in salted water according to the package instructions, then drain. Reserve a little of the pasta water to thin the sauce if necessary. Defrost the shrimp at least 1-2 hours in advance and remove the intestines, if they are still in them. Then, in a bowl, toss the prawns with olive oil, the juice of half a lemon, the thyme, and a pinch of salt, and let them marinate briefly. Place the pan on the stove, heat well, and add the prawns to the hot pan. Sear for 3-4 minutes. Then deglaze with the white wine and remove from the heat. Toss the prawns in the pan to coat everything with the white wine. Add the cooked spaghetti and toss with a dash of garlic oil or fresh, thin slices of garlic. Now add the warm tomato sauce and toss everything together again. If you like, you can drizzle more olive oil over the pasta, or if it’s too dry, add 1-2 tablespoons of the pasta water. Serve on plates and garnish with basil.