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Ingredients for 4 servings
400 g black spaghetti
2 tablespoons raisins
60 g cashews
500 g scampi
2 tablespoons olive oil
3 cloves of fresh garlic
1 chilli pepper
1 fennel bulb with leaves
4 cl Martini Bianco
1 teaspoon saffron threads
Salt, pepper
Preparation
Preparation time: 20 min
Cooking time: 20 min
Bring a large pot of salted water to a boil and cook the spaghetti according to the instructions. Soak the raisins in warm water to soften them. Roast the cashew nuts in a non-stick pan and coarsely chop. Heat the olive oil in a large skillet, and sauté the scampi, remove and set aside. Peel the garlic, cut into thin slices and fry together with the chilli pepper in a hot pan. Wash the fennel, dice, chop fennel seeds and add it all to the garlic to the pan. Deglaze with Martini Bianco, add the drained raisins and saffron threads.
Allow to all boil down a bit, add the scampi and mix into the dripping wet pasta. If necessary, add a small amount of the pasta water.
Season with salt and pepper and sprinkle with the chopped fennel leaves and cashews.
