Spaghetti with Garlic and Shrimp

Cook the spaghetti al dente in plenty of boiling salted water (approx. 4-5 liters with 40 g salt). Before draining, set aside about 100 ml of the pasta water.

Peel the shrimp (if necessary), halve or quarter them depending on their size, and mix with a little lemon juice in a small bowl.

Peel the garlic and cut into thin slices. Deseed the chili pepper and cut into fine rings.