Spaghetti with Mantis Shrimp

Method

1. Clean the mantis shrimp: remove the head, cut the shell and extract the tail meat. Set aside heads and shells.
2. Bring a pot of water to a boil, salt it and add some of the shrimp heads to flavour the pasta cooking water.
3. In a large pan, heat extra virgin olive oil with a garlic clove and chili. Add the remaining heads and sauté for a few minutes.
4. Crush the heads with a meat tenderizer to release their juices. Deglaze with sparkling white wine and let it evaporate.
5. Add a ladleful of the pasta cooking water (the one flavoured with heads) and a pinch of chopped parsley. Let it reduce slightly.
6. Cook the spaghetti in the flavoured water until one minute before al dente. Meanwhile, add the whole mantis shrimp and the cleaned tails to the pan.
7. Drain the pasta one minute early and transfer it to the pan. Toss over high heat, adding more cooking water if needed.
8. Turn off the heat, add fresh chopped parsley and a drizzle of extra virgin olive oil. Mix well and serve immediately.