The Punta Chiarito restaurant as a synonym of paradise will liven up your evenings with a menu characterized by the typical spacialities of the island with the synergistic ability and culinary passion of the originality by Chef Giovangiuseppe Solmonese.
Doses for 2 servings
100 gr of Gragnano Spaghettoni, 1 clove of garlic, 1 piece of chili, Extra virgin oil as required, 4 red prawns, 1 glass of brandy, 1 Porcini mushroom
Clean the red prawns and put the pulp aside. Prepare a broth with the shells and just finished, filter. Boil spaghettoni and in the meantime prepare a sauce by making a base of garlic, oil and chilli. Brown the red prawn pulp and blend with brandy. Add the prawn broth previously made and cook for 4 minutes.
Drain the pasta a little before and mix with the sauce, add drizzle oil and serve. ‘As cherry on the cake’, cut some porcini slices to perfume the dish ...