Linguine with Scampi

To prepare the linguine with scampi, first clean the scampi: separate the head from the body with your hands 1. Collect the heads in a bowl as you go. Using a pair of kitchen scissors, cut along the softer part of the shell, from the head to the tail. Gently remove the shell by opening it with your hands 3 and collect it together with the heads.

Extract the meat carefully to avoid breaking it 4. Use a toothpick or the tip of a small knife to remove the black vein by gently cutting along the back and pulling it out. Quickly rinse the cleaned scampi and set them aside. In a large saucepan, pour about 1.4 oz of extra virgin olive oil, add the heads and shells, and sauté them over high heat, stirring often and pressing down well on the heads until they are colored. At this point, cover with water 6 and let it cook over medium-high heat until the liquid is almost completely reduced; this will take about 30 minutes.

Meanwhile, finely chop the shallot into brunoise 7. In a large pan, heat the remaining oil, add the shelled scampi 8, and quickly brown them for just a few moments on both sides, just enough to flavor them 9; then transfer them to a plate and set them aside.

Deglaze the pan with a ladle of stock 10 and add the shallot 11. Let it stew over low heat until it becomes soft and slightly golden. Then add the tomato puree 12.

Cook over medium-low heat for about 30 minutes, stirring occasionally. Finally, season with salt 13. By now, the stock will also be ready 14, so strain it 15.

Collect the stock in a small bowl 16 and pour it into the very reduced sauce with the heat off 17. Now cook the linguine in plenty of salted water 18 and drain them 2 minutes before the indicated time, without discarding the cooking water.

Transfer the pasta directly into the pan with the sauce 19, add a ladle of cooking water, and finish cooking, stirring. With the heat off, add the browned scampi 21.

Finish with a drizzle of extra virgin olive oil 22 and finely chopped parsley 23, then mix thoroughly. Plate your linguine with scampi and garnish with fresh parsley for a touch of color and aroma 24!