INGREDIENTS
FOR 2 PEOPLE
250 g Linguine No. 13 Rummo
800 g red prawns
1 orange
Mint, to taste
30 g unsalted butter
White pepper, to taste
DIRECTIONS
Prep the prawns: remove the heads, legs and shells and place in the container of an immersion blender. Then devein the shrimps, discarding the intestines, and set aside the perfectly cleaned prawn meat. Prepare the tartare: Cut the cleaned, deveined prawns into small pieces and transfer them to a bowl. Season with a pinch of salt, a grating of black pepper, the juice of half the orange, orange zest, olive oil and mix. Bring a cup of water just to a boil, pour it into the blender with the heads, legs and shells, and blend, adding the juice of the remaining orange half. Strain the resulting mixture well, pressing it through a sieve with the back of a spoon to obtain maximum flavor. Pour this bisque (or “essence”) into a large sauté pan where you will finish cooking the linguine in it. Cook the Linguine in plenty of salted water. 2 minutes ahead of full cooking time, lift them out of their cooking water into the sautè pan and toss them briskly with the bisque, adding small quantities of the pasta’s cooking water as necessary to regulate the creaminess of the sauce and the consistency of the pasta. When the pasta is done, remove from heat, and stir in the butter, blending thoroughly as it melts. Serve, topping each portion with prawn tartare, and garnishing with a few mint sprigs. Buon appetito!