Linguine with Prawns Risottata Style, Bottarga and Saffron

Method

1. Clean the prawns: remove the shell (keeping it aside) and the intestinal vein by cutting a slit along the back. Reserve the heads and shells for the broth.
2. In a pot, combine the prawn heads and shells, a pinch of black pepper, 2-3 cherry tomatoes halved, and 1 garlic clove (halved, skin on). Add 1 liter of water. Bring to a boil, then simmer on low heat for 15 minutes. Add coarse salt and cook another 5 minutes. Turn off the heat and keep the broth warm.
3. In a large pan, add the remaining garlic clove (peeled and germ removed) and enough extra‑virgin olive oil to cover the bottom. Add chopped fresh chili pepper. Fry the garlic over low heat until golden, then remove and discard the garlic.
4. Turn the heat to high and add the cleaned prawns to the pan. Sauté for a few seconds, then add the brandy and flambé (carefully ignite). Season with salt and pepper. Cook until the prawns are opaque and curled, then remove them and set aside, leaving the pan juices.
5. Add about 10 quartered cherry tomatoes to the pan. Cook on high heat, stirring, until they release their liquid. Strain some of the reserved prawn broth through a sieve into the pan, cover, and bring to a boil.
6. Add the linguine directly to the pan, stir well to prevent sticking. Cover and cook on high heat to bring back to a boil, then reduce to a simmer. Keep some unsalted hot water aside to add if the liquid dries up. Stir every 2 minutes. Cook until the pasta is al dente, about 2 minutes less than the package time.
7. Return the cooked prawns to the pan and cook for 30 seconds. Turn off the heat.
8. Add a generous handful of chopped fresh parsley and the saffron powder. Mix well.
9. Toss the pasta vigorously in the pan to oxygenate and create a creamy emulsion.
10. Add the grated bottarga (raw) and a drizzle of extra‑virgin olive oil. Toss again. Garnish with a little more parsley and bottarga if desired. Serve immediately.