Tagliatelle con Scampi

In Italy we have the habit of eating fish when we are by the seaside and meat when we are inland. I know that nowadays thanks to fast modern transportation we can have fresh fish, even sushi grade anywhere, but in Italy we are traditional people so I still eat the best fish when I am by the seaside. Scampi are one of the delicacies of my area in Forte dei Marmi. They are delicious simply grilled, or in a risotto,  with pasta… Here I present them with Tagliatelle.

1 pound Tagliatelle

2 garlic cloves chopped

½ cup extra virgin olive oil

16 raw scampi with the shell

1/2 cup white wine or 1/3 cup cognac

½ teaspoon red pepper flakes

4 small tomatoes finely chopped

2 tablespoons chopped parsley

While the water is boiling and the pasta is cooking, in a large sauté pan pour olive oil, garlic and red pepper flakes. Cook for 2 minutes.  Add shrimp then the white wine, let it evaporate then add the chopped tomatoes, salt and pepper and cook for 5 -6 minutes. Add parsley. When pasta is 3 minutes from being ready, remove it from water with pasta fork and add it to the pan with the sauce, making sure you are transferring some of its cooking water with you (or if you have it you can add fish stock.) Let the pasta finish cooking in the sauce, add a little more cooking water if it gets too dry. In Italy we NEVER add cheese to seafood pasta . Serve immediately!

Cook with your heart! Rima

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