Spaghetti with Almond Butter and Shrimp Tartare

Method

1. Clean the red shrimp: remove heads, shells, and intestinal veins. Rinse very briefly under cold water and pat dry.
2. Cut the shrimp into a coarse tartare (not too fine).
3. Season the shrimp tartare with freshly chopped mint, a light grating of garlic (optional), a drizzle of extra virgin olive oil, and a pinch of black pepper. Do NOT add salt or lemon juice, as they would cook the shrimp. Refrigerate for 5 minutes.
4. Bring a large pot of salted water to a boil for the spaghetti.
5. In a blender or food processor, place a generous amount of Avola almonds and a pinch of salt. Blend until a powder forms.
6. Add a tiny drizzle of extra virgin olive oil to help the almonds blend, then a small splash of cold water. Continue blending until you obtain a creamy, spreadable almond butter (pesto). No cheese or other ingredients are needed.
7. Cook the spaghetti in the boiling water until al dente. Reserve a cup of pasta water before draining.
8. In a mixing bowl, combine the hot spaghetti with a few spoonfuls of the almond pesto. Add a little pasta water and a drizzle of olive oil, then toss vigorously (mantecatura) until the pasta is evenly coated and creamy.
9. Plate the spaghetti.
10. Top with the chilled shrimp tartare.
11. Garnish with fresh mint leaves and a few crushed almonds (optional). Serve immediately.