For the Spaghetti La Torre, sauté the finely chopped young onions with garlic in olive oil, stir in tomatoes, deglaze with white wine, boil down.
Then pour in fish stock and reduce, add the removed scampi tails and simmer briefly. Add the cooked spaghetti to the sauce, add chopped basil, mix everything and refine with a dash of lime oil.
Preparation Tip:
The lemon oil makes the spaghetti La Torre so really fresh and fruity.
Related Recipes:
Spaghetti with Algae and Crab TailsThis is a quick dish that can be on the table in 20 min. First, fill a serving bowl with hot water for...
Fish in Foil with Olive PolentaFor the fish in foil with olive polenta preheat oven to 150 °C convection. Wash fish fillet and pat dry well...
Raw Fish Salad with Coconut MilkMeat, vegetables, fish – the ingredients for a complete meal – are often served in Asia as a leaf...
Sea Bass in the Salt Crust(*) Is given for two people, but may well offer for three or possibly four people, each according to size...
Chicken Breast in Cheese Coat – *Have you tried this zucchini recipe? (*) on tomato compote with vegetable spaghetti Preparations Make...
Vegetable Spaghetti with Clams1. carefully rinse the mussels and select the open ones. In a saucepan, heat 2 tbsp of olive oil, add the...
Branzino in the Salt Crust Italian StyleFor the branzino in the salt crust Italian style, remove the branzino from the gills and wash well inside. Cut...
Zucchini Noodles with CocklesWash the mussels thoroughly, sort out and discard any that have opened. Wash and clean the zucchini, peel the...
Brook Trout in Beer FoamMake long grain rice. In the meantime, from the fish fillet, cut the belly flaps and the thin boiled beef into...
Skate Wings with Saffron Ginger SauceTry this delicious pasta dish: In a shallow frying pan, sweat finely chopped shallots, celery and ginger in a...