Paccheri With Shrimp, Pistachio And Saffron

Method

1. Prepare the pistachios: shell them and chop finely with a knife. Set aside.
2. Prepare the garlic: peel two cloves, remove the central germ, and chop finely (or coarsely according to preference).
3. In a pan, heat extra virgin olive oil with one chopped garlic clove and chili pepper to taste. Do not fry.
4. Cut the cherry tomatoes into quarters.
5. Clean the shrimp: remove the intestine with a toothpick. Keep some whole for decoration; for the others, remove head and shell and cut into pieces about the size of the pasta.
6. For the whole shrimp kept for decoration, use scissors to remove the eyes and little legs.
7. Prepare the shrimp broth: in the same pan with oil, garlic and chili, add the shrimp heads and shells, the cherry tomatoes and a pinch of salt. Cover and cook over low heat for 3-4 minutes.
8. Crush the shrimp heads with a meat tenderizer or a glass to extract all juices. Add a little hot water, cover, and continue cooking for a total of 15 minutes. Repeat the crushing 2-3 times.
9. Strain the broth through a sieve into a bowl. Discard the solids. This concentrated broth will be used to cook the shrimp.
10. Add the raw shrimp (both whole and pieces) to the filtered broth and let them marinate while you cook the pasta.
11. Cook the pasta in salted boiling water until al dente (1-2 minutes less than package time). Drain.
12. In another pan, heat oil with the second chopped garlic clove (with germ removed). Remove the shrimp from the marinade (reserve the marinade) and sear them: first the whole ones, then the pieces. Cook over high heat.
13. Add the brandy or cognac to the pan and flambé (be careful, use a long lighter or tilt the pan). Let the alcohol evaporate.
14. Add pepper and some of the reserved shrimp broth. Cover and cook over high heat until the shrimp are just cooked (the whole ones will curl). Remove the shrimp and keep warm. Reduce the sauce further if needed.
15. Add the cooked pasta to the pan with the reduced sauce. Toss well to coat. If needed, add a little pasta cooking water.
16. Add the two packets of saffron powder and mix well.
17. For the original recipe, add 2 tablespoons of fresh cream and toss over high heat until creamy. Alternatively, for a lighter version, skip the cream and use only pasta water.
18. Return the cooked shrimp to the pan (both whole and pieces) and toss gently to combine. Serve immediately, topped with the chopped pistachios.