Spaghetti with Mantis Shrimp

Method

1. Clean the mantis shrimp: remove the head, cut along the back with scissors, remove the vein and the bottom shell to obtain the clean tail.
2. Bring a pot of water to a boil, add coarse salt and some shrimp heads to flavor the water.
3. In a pan, heat olive oil, add the remaining shrimp heads, a whole garlic clove, a pinch of salt, and some dry white wine. Cover and cook, crushing the heads to extract the juice. Add a spoonful of pasta cooking water, chopped parsley, and ground black pepper. Continue cooking until you have a concentrated broth.
4. Cook the spaghetti in the pot with the heads until al dente (one minute before the recommended time).
5. In the same pan (or another), sauté the chopped tomato and the whole shrimp tails. Add a pinch of salt, some dry white wine, and pasta cooking water. Cook the tails for only 30 seconds.
6. Drain the spaghetti (reserve some water) and add them to the pan with the tails. Mix well, adding a bit more cooking water if needed.
7. Finish with ground black pepper, fresh chopped parsley, and a drizzle of extra virgin olive oil. Serve immediately.