Linguine with Scampi Cream

Method

1. Remove the heads and shells from the scampi. From the heads, remove the eyes and set aside for the bisque. Reserve the meat for the tartare.
2. Prepare the base: chop celery, red onion, and carrots. Sauté them in abundant olive oil until well browned.
3. Add the scampi heads and shells to the pan. Deglaze with prosecco. Add tomatoes and tomato paste. Add cooking water and let it cook to form a bisque.
4. Meanwhile, prepare the scampi tartare: dice the raw scampi meat, mix with a little sugar or honey, olive oil, and lemon zest. Set aside.
5. Once the bisque is ready, blend it until smooth and pass through a fine sieve to obtain a creamy consistency.
6. Return the creamy bisque to the heat. Add lemon juice and simmer for 5 minutes.
7. Cook the linguine in salted water. Drain al dente and finish cooking in the scampi cream (risottare), tossing until the pasta is well coated.
8. Serve the linguine with a generous spoonful of scampi tartare on top.