Spaghetti with Red Shrimp and Stracciatella

Method

1. In a pan, heat extra virgin olive oil and add basil stalks and garlic.
2. Add the shrimp heads and mash them well to release flavor.
3. Deglaze with brandy and cook for about 20 minutes.
4. Strain the stock, discarding the solids.
5. In the same pan, add grated garlic and the strained stock.
6. Cook spaghetti al dente, then transfer them to the pan with the stock.
7. Add baked cherry tomatoes and torn basil leaves.
8. Serve with stracciatella cheese, shaping a quenelle on top.
9. Drizzle with good extra virgin olive oil and season with salt.
10. Finish with a spoonful of basil pesto.