Spaghetti with prawns and capers - Donnafugata
Brown the garlic in hot olive oil and then remove; add the prawns and chili pepper, cook for two minutes, add the brandy and two tablespoons of capers in
Ingredients
- 800 g (1 1/2 lbs) prawns
- 500 g (about 1 lb) spaghetti
- 100 g (3 1/3 oz) Pantelleria capers in oil
- 200 g (6 2/3 oz) cherry tomatoes
- 1 dash brandy
- 1 clove garlic (optional)
- 1 handful celery leaves
- 4 tablespoons extra-virgin olive oil
- salt and chili pepper to taste
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