Spaghetti, lemon and extra-fresh tartare of king prawns from Acciaroli. Wonderful.
A summer first course easy to prepare, fresh and delicate.
1 untreated lemon
5 Acciaroli king prawns
Extra virgin olive oil
Bring abundant salty water to a boil and cook spaghetti.
Meanwhile, clean the prawns removing the shell and the digestive vein.
Cut them into small cubes with a knife for the tartare, put them in a bowl and season them gently with a few lemon drops, a little oil, salt and pepper.
When the pasta is al dente, drain it in a pan and mix it with a little oil, the lemon juice and its zest, adding a ladle of pasta boiling water if needed.
Finish the dish on plate with the prawns tartare, shaping a quenelle with the help of two spoons (or the way you like).
A little extra virgin oil, one last grating of black pepper and lemon zest and lunch is ready!