Fettuccine with Raw Shrimp and Crustacean Sauce

Method

1. Remove the heads and shells from the shrimp, keep the raw bodies aside. Place heads and shells in a bowl.
2. In a pan, sauté a garlic clove in extra virgin olive oil.
3. Add the shrimp heads and shells, crush them with a spoon to extract flavor.
4. Add the inner trimmings of the tomatoes (the seedy part) and basil stems.
5. Deglaze with Prosecco and let it evaporate.
6. Add some water and cook for a few minutes. Turn off the heat.
7. Prepare the tomato concassé: score the tomatoes, blanch for 10 seconds, cool in ice water, peel, remove seeds, and dice. Set aside.
8. Strain the crustacean sauce through a fine mesh strainer, pressing to extract all liquid. Set aside.
9. Cook the fettuccine in plenty of salted boiling water.
10. In a clean pan, sauté a garlic clove in oil, then remove the garlic.
11. Add some of the crustacean sauce to the pan.
12. Drain the pasta al dente, reserving some pasta water.
13. Transfer the pasta to the pan with the sauce and toss.
14. Arrange the raw shrimp on top of the pasta, cover, and let them cook slowly for a few minutes.
15. Add the tomato concassé and fresh basil leaves.
16. Add freshly ground black pepper.
17. If needed, add some pasta water or more sauce to keep the pasta creamy.
18. Serve with extra fresh basil and a drizzle of extra virgin olive oil.