Spaghetti al nero di sepia with prawns and cherry 🍝🦐🍅

🦐 Peel the prawns and fry the heads and shells with a dash of EVOO. Crush the heads with a spoon to release the juice. Add half a glass of white wine and when the alcohol evaporates, add a glass of cold water. Cook covered for 15-20 minutes. Mash and strain twice with a chinois or with a cloth or gauze.

Remove the intestine from the prawns and cook in a frying pan with EVOO. Set aside.

🧄🌶️🍅 In the same pan add the sliced garlic and chili peppers. When the garlic browns, add the whole cherry peppers and cook until they burst, crush them a little and add the prawn fumet. At the same time cook the pasta and before it is al dente, add it to the pan with the garlic, the cherry and the fumet. Add the prawns and basil and cook everything together.

🍝🦐🍅 Serve and enjoy!