500 g spaghetti
250 g peeled prawn tails
200 g diced Serrano ham or slices cut Chiffonnade
into small pieces
Pesto sauce: fresh basil,
olive oil,
a pinch of cayenne pepper,
a sprig of mint and salt,
all ground with a pestle and mortar.

Cook the spaghetti in plenty of boiling
salted water until al dente. Drain and set aside.
Sauté the prawn tails andSerrano ham over a high heat
and add the pesto. Add the spaghetti,
turn to coat in the sauce and serve hot.
Cárnicas Serrano S.L.C/Villa de Madrid, 45 46988 Paterna. Valencia. SPAIN | | | cookies