Spaghetti with scampi and pepperoni in a saffron tomato sauce

Ingredients for 3 servings:

• 2 cloves garlic
• 3 red peppers
• 15 large scampi, peeled
• 80 ml olive oil
• 1 shot of brandy
• some saffron threads
• 1 tbsp fresh parsley, finely chopped
• 100 ml white wine, dry
• 400 g tomatoes from the can, chunky
• Salt
• 375 g spaghetti

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

spicy, tasty and very Mediterranean

Peel and crush the garlic cloves. Wash the chilies, halve them, remove the seeds, and cut the flesh into very small pieces. Score the scampi lengthwise, remove the guts, and rinse the scampi. Preheat a serving platter. Heat the olive oil in a large, deep frying pan and slowly sauté the garlic and chili pieces over low heat. Increase the heat slightly and add the scampi and parsley. After about 5 minutes, add a dash of brandy and flambé immediately. After about 10 seconds, deglaze with the white wine, add the saffron, simmer briefly, and then add the tomatoes. Season with salt and stir. Meanwhile, cook the spaghetti al dente in salted water according to the instructions, drain, and toss with the sauce. Reheat while stirring, then arrange on the preheated platter and serve.