In the Middle Ages, the prawns were considered poor and this is why they were not much appreciated.

In Sicilian cuisine, this crustacean, is used in wide use, both for food more or less common than for most elegant, such as shrimp cocktail.

In addition, shrimp, have a low-calorie (71 calories per hundred grams), and moreover, are rich in phosphorus and potassium.

In our recipe, originally from Marsala (Sicily),the prawns are the protagonists in his unmistakable recipe that exploited them flavor to the maximum.
This simple first course has the advantage of simplicity and naturalness.

For 4 servings:

1 / 2 onion
1 clove of garlic
2 tablespoons capers
10 green olives
10 black olives
500 gr. peeled shrimp
400 gr. tomato sauce
salt
pepper
4 tablespoons extra virgin olive oil
1 glass of white wine
500 gr. spaghetti

Chop the onion, garlic and capers and put a brown in a frying pan with oil.

Add the olives and cut in two the crayfish (some left whole and the other pieces).

Fry for 2-3 minutes, add a glass of white wine, salt and pepper and let cook for 8-10 minutes until the wine will not be absorbed

Take a saucepan, put the tomato sauce and a pinch of salt and let cook for 10 minutes.

Combine the tomato sauce to the shrimp and let it dry for another 5 minutes.

Meanwhile cook the spaghetti al dente, drain, stir-fry all in a pan and serve immediately.