Pasta alla diavola - Bresc BV
Preparation method Heat the grill. Cut the tails off the prawns and langoustines and remove the intestinal tracts. Cut the lemon into segments.
Ingredients
- 10 large prawns, with heads
- 30 langoustines
- 500 g butter
- 75 g Bresc Andalusian garlic puree
- 500 g spaghetti
- 75 g Bresc Red chilli puree
- 50 g Bresc WOKchilli
- 500 g Bresc Pomodori marinati
- 3 dl olive oil
- 3 bunch flat-leaved parsley
- 5 lemons
- salt and pepper
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