Spaghettoni with Prawn Sauce

Method

1. Clean the prawns, separating the tails from the heads and shells. Set aside the heads and shells for the fumet. Reserve the tails.
2. Make a soffritto by finely chopping celery, carrot, shallot, and chili pepper. Sauté in olive oil. Add the prawn heads and shells, then add tomato concentrate, white wine, water, and a bouquet garni of parsley and thyme. Cook, then blend and strain to obtain a smooth fumet (shrimp broth).
3. Cut the prawn tails into small pieces and season with a drizzle of olive oil to make a tartare.
4. Cook the spaghettoni directly in the fumet, stirring to create a creamy texture (mantecatura).
5. Plate the pasta with quenelles of the prawn tartare and a grating of lemon zest. Serve immediately.