Member: Giuseppe Sinacori
Spaghetti with Prawns, Lemon and Mint
| 500 g spaghetti; | |
| 1 kg white prawns to shell; | |
| 2 lemons; | |
| 20 mint leaves; | |
| 50 g butter | |
| Salt to taste |
| 1. | In a pan, melt the butter, add the juice of the two lemons, add the zest of one lemon cut into thin strips and 10 mint leaves and the shelled prawns, salt to taste and cook the prawns through. Drain the spaghetti and toss them in the pan with the sauce and prawns, add the remaining mint and serve. |
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