Brown the garlic in hot olive oil and then remove; add the prawns and chili pepper, cook for two minutes, add the brandy and two tablespoons of capers in oil. Sauté all the ingredients for a minute over high heat. Separately, mince the cherry tomatoes and celery leaves.
Boil the spaghetti in salted water, drain and mix well with the sauce. Before serving add the minced tomatoes and celery leaves.
A light but very tasty dish, that goes well with an aromatic white like Lighea, the dry Zibibbo from Pantelleria, and with the sapidity in Vigna di Gabri, the Ansonica-predominant cru. To try also with Sul Vulcano Etna Rosato, a sophisticated and intriguing rosé
