Lemon spaghetti with Acciaroli king prawns tartare.

DI Chiara Maci | 24 Aug 2017


Agropoli Memories.

Spaghetti, lemon and extra-fresh tartare of king prawns from Acciaroli. Wonderful.

A summer first course easy to prepare, fresh and delicate.



200g spaghetti

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!

Share this article