Spaghetti with Red Prawns and Lemon

For the shrimp tartare:
Red shrimp 8;
Salt to taste;
Extra virgin olive oil to taste.
For the shrimp broth:
Red shrimp shells 8;
White wine 20 ml;
Natural water q.s.;
Extra virgin olive oil to taste.

For the salted lemon:
Lemon 20 g.;
Coarse salt to taste
For the spaghetti:
Spaghetti 200 g. ;
Garlic 1 clove ;
Fresh chili-pepper 1 ;
Extra virgin olive oil q.s.
For the finish:
Mullet roe to taste.

Preparation For the shrimp tartare: shell the shrimp and remove the intestines, cut into chunks, season with salt and extra-virgin olive oil; set the shells aside for the broth.
For the shrimp stock: in a saucepan, lightly brown the red shrimp shells with a drizzle of European extra-virgin olive oil; deglaze with white wine, cover with still water. Cook for 15 minutes, strain using a sieve. For the salted lemon: cut the lemon into slices and put it in a glass jar with plenty of coarse salt; leave to marinate for a week in the refrigerator. For the spaghetti: cook the spaghetti al dente in plenty of lightly salted water. In a frying pan, fry the garlic and chili-pepper with a drizzle of fragrant European extra virgin olive oil; pour in the prawn stock and finish cooking the sauce. Rinse the salted lemon slices in water, remove excess salt and dry and cut into small pieces, add to the sauce. Drain the spaghetti, pour it into the red shrimp sauce, stir and mix.

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