Linguine with Scampi and Candied Lemon Zest

Method

1. Prepare the fondo: finely chop the porro, carrot, and potato. In a tall pot, melt butter with a drizzle of olive oil. Add the chopped vegetables and sauté gently.
2. Add the scampi heads to the pot and crush them with a wooden spoon to release flavor. Add a sprig of rosemary.
3. Deglaze with a splash of bitter (Campari) and let the alcohol evaporate.
4. Add cold water or ice cubes to cover the ingredients. Stir in a little tomato concentrate. Bring to a simmer and skim off any impurities that rise to the surface. Cook for about 30 minutes until the fondo is flavorful and slightly thickened.
5. Pass the fondo through a food mill (with large holes), pressing to extract all the liquid. Discard the solids. Season with salt to taste and keep warm.
6. Prepare the candied lemon zest: using a peeler, remove the yellow zest of 2 untreated lemons, avoiding the white pith. Cut the zest into very thin strips.
7. Place the lemon strips in a small saucepan, cover with cold water, bring to a boil, then drain. Repeat this blanching process three times to remove bitterness.
8. In the same saucepan, prepare a syrup with 1/2 cup water and 4 tablespoons sugar. Bring to a boil to dissolve the sugar, then add the lemon strips. Cook for 5 minutes over low heat until the strips become translucent and the syrup slightly thickens. Remove from heat and let cool.
9. Clean the scampi: reserve the heads for the fondo. Place the tails in the freezer for a few minutes to firm them, then peel them easily.
10. Cook the pasta: in a large pan, sauté a few thin slices of porro in butter and a drizzle of olive oil until soft.
11. Add a ladleful of the fondo to the pan. Add the fresh linguine and cook, stirring, for 2-3 minutes, gradually adding more fondo as needed to keep the pasta moist.
12. Add the peeled scampi tails to the pasta and toss gently. Season with freshly ground black pepper and chopped rosemary.
13. Plate: spoon a little fondo onto each plate. Arrange a nest of linguine in the center. Place a few scampi tails on top. Drizzle with a little candied lemon syrup and garnish with strips of candied lemon zest. Serve immediately.