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Linguine with shrimp

Preparation time: 30 min .
Difficulty: High
Secret cooking the linguine in the stock of shells
The flavor of the shrimp is in the carapace. Allow two to three large prawns if they are small-to-virtually every portion of dough of 100 grams per person-plus a couple of shrimp to be sacrificed in the sauce.


Proceed as follows: Clean the prawns by removing the head and putting them aside, shelled tail and lift up the black thread. Put the meat to marinate with olive oil, a pinch of salt and a tour of pepper. With the heads, prepare the balloon or broiled fish stock on the dry bottom of a pot. That's right: no oil or anything else fried everything and then add two gallons of boiling water along with a white onion, a carrot and a stalk of celery and then go for twenty minutes. Add salt and add a nice splash of double concentrated tomato paste.
instead on a pan fry in three tablespoons of olive oil-yes, virgin or two cloves of crushed garlic and half dressed and leek cut into rings. Optional: a fresh chilli seeded and chopped with a knife. Lie down even the two prawns that are kept whole. Let go a few minutes and add the tomatoes, 4 / 5 each and a couple of tablespoons of pureed true. Take a few minutes to pull, pull out the prawns and open them. Take the meat and let it flake off into the sauce. Put the heads in as well: as I said maybe not, that's where the taste of home, unlike many uninhabited skulls that populate the world.

When the broth is withdrawn will be enough, remove the shells, onion and all the rest and soak your linguine. Time 3 minutes that have become flexible and transfer them to your fry pan where the sauce, cover with the stock pile, as if it were risotto, and then go up when it will be withdrawn and will have reached the right blend. If you did everything properly, there should want more than 6 / 7 min. on time of al dente.
What's about the flesh of the shrimp? You can choose to place it in raw-two code-share directly in the dishes over the nest of steaming linguine. This will cook the vapors just above the paste. Or if you are afraid to bring a taste very raw, cooked, put into the pan where you cook a little 'more.
abounds with the parsley, and directly in the dishes, raw oil and freshly ground black pepper.

Council of Sommelier: champagne, not if it leaves. French. Serve cold with a bucket of ice nearby. If the temperature does not satisfy you, lower the freezing point by adding salt in the water: in this way the bottle is immersed in the liquid fredderà before and more. Champagne means perlage end and persistence and a hint of lees-a contradiction in terms-a legacy of fermentation in the bottle, fill the mouth in a figurative sense with words like disgorgement and tirabouchon-in short, enjoy, Profitez, enjoy!