Spaghetti with Scampi Cream and Apulian Burrata

Method

1. Clean the scampi: remove the carapace and heads; remove the eyes from the heads and the intestinal vein from the tails. Set the meat aside.
2. Chop the vegetable base: finely dice celery, carrot, onion, and a fresh tomato. Add a sprig of parsley.
3. In a large pan, melt a knob of butter with a drizzle of olive oil. Add the carapaces and heads and sauté for 3-4 minutes.
4. Add the chopped vegetables and cook for 10 minutes, stirring occasionally.
5. Deglaze with a generous splash of white wine. Let the alcohol evaporate.
6. Add a ladleful of cold water or ice (ice is better for extraction), one tablespoon of tomato concentrate, a pinch of salt, and bring to a simmer. Cover and cook for 40 minutes to 1 hour.
7. While the bisque cooks, finely chop the scampi tails with a knife to make a coarse tartare. Season with salt, pepper, olive oil, and lemon zest. Set aside at room temperature.
8. After 40 minutes, blend the bisque with an immersion blender until smooth. Strain the liquid through a fine sieve into a clean pot.
9. Return the strained bisque to the heat and reduce by three-quarters until creamy.
10. Add dried spaghetti or linguine directly to the bisque and cook risotto-style, adding more water if needed, until the pasta is al dente and the sauce is thick and creamy.
11. Plate the spaghetti, top with the scampi tartare and generous pieces of stracciatella from an Apulian burrata.