Linguine with Scampi

Method

1. Clean the scampi: remove the heads and set them aside. Use scissors to open the carapace, extract the meat, and remove the intestinal vein with a toothpick.
2. In a saucepan, add a drizzle of olive oil and toast the heads and shells, crushing them well to release flavor. Add water and cook over high heat until almost completely reduced, about 30 minutes.
3. In a hot pan, add a drizzle of olive oil and sear the scampi meat. Set aside.
4. In the same pan, prepare the sauce: add chopped shallot. Once softened, add the tomato and cook over medium-low heat for about 30 minutes.
5. Turn off the heat, season with salt, and strain the bisque directly into the sauce.
6. Cook the pasta, removing it 2 minutes before the recommended time. Transfer the linguine to the pan with the sauce, add a ladle of pasta cooking water, and finish cooking over low heat.
7. Add the seared scampi meat and parsley, then toss to combine.
8. Plate and garnish with parsley.