Spaghetti with Shrimp (All Raw)

Method

1. Clean the white shrimp: remove the black intestinal vein, keeping the heads and shells aside.
2. Crush the shrimp heads (and optionally some shells) in a blender cup or with a pestle to extract the juices.
3. Add the crushed heads to the pot of pasta water (salted) and bring to a boil. This will infuse the water with shrimp flavor.
4. Cook the spaghetti in the flavored water until al dente.
5. Meanwhile, prepare the raw condiment: finely chop parsley leaves, half a clove of garlic, and fresh chili pepper.
6. In a small bowl, mix the chopped aromatics with a generous drizzle of extra-virgin olive oil.
7. Cut the peeled shrimp meat into small cubes.
8. Once pasta is al dente, drain it (reserving some of the cooking water) and return it to the hot pot.
9. Add the raw shrimp cubes to the hot pasta along with the parsley-garlic-chili oil mixture.
10. Add a splash of the reserved cooking water (which now has shrimp head broth) and toss everything vigorously until the shrimp are just warmed through and the sauce emulsifies.
11. Serve immediately, finishing with a pinch of fine salt (e.g., Sale di Mothia) and a little extra oil if desired.