Spaghettoni di gragnano con gamberi e porcini

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 ...

Dish reviewed in the Ischianews magazine issue of August 2018

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