Pasta dishes are always a good idea!
If there are no fresh king prawns at the fishmonger, he will certainly have frozen ones in stock. The quality is 1A and they defrost within one or two hours in a colander in the sink.
First, put on the pasta water. As always, lots of water and really lots of salt in a big saucepan. Real seawater serves as a measure of saltiness.
In the meantime, prepare the crab tails: Rinse them under running water, dry them again with kitchen paper and twist off the head if it is still attached. Then free the back part from the shell, but the very last piece may remain on, it looks better. If you can see a black thread at the top center of the back of the fish, cut it with a sharp kitchen knife and pull it out completely, it is the intestine and its contents.
Remove the peel from two cloves of garlic and cut them into very thin slices, and the peperoncini into small rings. Wash the bunch of parsley under running water, shake it dry again, pluck off the leaves and don’t cut them too much.
By now the pasta water should be doing right. Add the spaghetti and cook al dente according to package directions.
In parallel, heat at least three tbsp. olive oil in a small frying pan to full power and then cook the shrimp waste in it, i.e. heads, shells and feet – but of course without the
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