A delicious and simple dish to prepare: spaghetti with scampi! It will amaze all your guests...
- 400 g of Armando spaghetti
- 12 scampi (about 650 g)
- 250 g of cherry tomatoes
- 150 ml of tomato puree
- Extra virgin olive oil to taste
- 1 clove of garlic
- Salt to taste
- 40 ml of white wine
Using scissors, cut off the heads of the scampi (not all of them, but only 6 out of 12), then remove the shell and clean them thoroughly.
Finely chop the garlic. Pour a generous amount of oil into a pan, add the garlic, and sauté over medium heat. Once the garlic is golden, add the scampi heads and sauté over high heat for a few minutes. Then, pour in the white wine and let it evaporate.
After about 4-5 minutes, the scampi will be ready: mash them with a fork to release the liquid, turn off the heat, and strain the sauce (i.e., the fish stock) through a sieve. Pour it back into the pan and turn the heat to medium. Next, add the halved cherry tomatoes and the tomato puree. After a few minutes, add the remaining whole scampi.
Meanwhile, fill a pot with water, add salt, and bring to a boil. Once the water reaches 100°C (212°F), cook the spaghetti.
Let the sauce cook for no more than 5 minutes, otherwise the scampi will lose their flavor. Season with salt once cooked.
When the pasta is al dente, drain and toss it with the scampi in the pan for a couple of minutes.
Finally, plate and decorate with the whole scampi and a sprinkling of fresh parsley (optional).
Enjoy your meal!
