Spaghetti aglio e olio speciale

Ingredients for 4 servings:

• 500g spaghetti
• 200 ml olive oil
• 2 garlic cloves, more or less to taste
• 12 large shrimp(s), natural
• 6 anchovy fillets, marinated in oil
• 12 cherry tomatoes
• 1 bunch of parsley
• 1 lemon(s), untreated
• 2 chili peppers, dried or fresh
• 12 Pepper, mild
• 1 some Parmesan, freshly grated
• Black pepper, freshly ground
• Sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Spaghetti with garlic and olive oil, shrimp, anchovies, lemon

The night before, remove the shells and intestines from the prawns. Finely slice the garlic, mix well with the oil and a little salt, and add the 2 chilies. Marinate the prawns in this mixture overnight. Cook the spaghetti in plenty of salted water until al dente. Add the chilies from the marinade to the water. In the meantime, finely chop the anchovy fillets. Heat 4 tablespoons of olive oil in a very large, deep frying pan (not too hot) and fry the anchovy fillets. Frying will lose the fishy flavor. Remove the prawns from the marinade and set aside the marinade. Fry the prawns on both sides in a small frying pan over low heat without any additional fat. Then add them to the large frying pan with the anchovies. Finely chop the peppers and cherry tomatoes. Chop the parsley. Cut the lemon into 6 thick slices. Fill the large frying pan with the marinade. Fry lightly, but do not let them brown. Add the peppers, cherry tomatoes, parsley, and lemon slices and fry them. Deglaze with about 2 ladles of the pasta water. Drain the spaghetti, add it to the pan, mix everything well, and let it simmer for a while. Remove the lemon slices before serving. Arrange on plates, sprinkle with freshly grated Parmesan and parsley, and season with pepper and sea salt.