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Ingredients
4 diners
500 g spaghetti
250 g peeled prawn tails
200 g diced Serrano ham or slices cut Chiffonnade
into small pieces
Pesto sauce: fresh basil,
pine-nuts,
olive oil,
a pinch of cayenne pepper,
a sprig of mint and salt,
all ground with a pestle and mortar.
250 g peeled prawn tails
200 g diced Serrano ham or slices cut Chiffonnade
into small pieces
Pesto sauce: fresh basil,
pine-nuts,
olive oil,
a pinch of cayenne pepper,
a sprig of mint and salt,
all ground with a pestle and mortar.
Elaboration
STEP 1
Cook the spaghetti in plenty of boiling salted water until al dente. STEP 2
Drain and set aside. STEP 3
Saut the prawn tails and Serrano ham over a high heat and add the pesto. STEP 4
Add the spaghetti, turn to coat in the sauce and serve hot. 