Linguine with Crustaceans in White Sauce with Orange, Pink Pepper and Bottarga

Method

1. Clean the crustaceans: remove heads, shells, and intestinal veins. Keep the scampi whole with shell for garnish. Reserve heads and tails separately.
2. In a large pan, heat extra virgin olive oil over medium heat. Add a pinch of pink pepper, a clove of garlic, and the sliced white part of a leek. Cook until fragrant.
3. Add the crustacean heads and crush them with a spoon to release flavors. Add parsley and cook over high heat for a few minutes.
4. Deglaze with a splash of rum, then add a little pasta cooking water. Reduce heat and let simmer for about 20 minutes.
5. Meanwhile, cut the crustacean tails (except scampi) into small pieces. Peel the orange: remove the peel and pith, then cut out segments; reserve any juice.
6. After 20 minutes, strain the sauce through a fine sieve, pressing to extract all liquid. Discard solids.
7. In a clean pan, heat a little olive oil. Add a halved garlic clove, cook until golden, then remove.
8. Pour the strained sauce into the pan. Bring to a simmer.
9. Cook the linguine in salted boiling water until al dente (about 6 minutes). Drain, reserving water. Transfer pasta to the sauce.
10. Add the scampi first, then the other crustacean pieces. Cook over high heat, stirring, until pasta is well coated and seafood is cooked. Add a splash of cooking water if needed.
11. Remove from heat. Fold in the orange segments and a little orange zest.
12. Serve on plates. Garnish with fresh pink pepper, shaved bottarga, and a drizzle of raw olive oil.