Tagliatelle with Lemon and Scampi

To prepare the lemon and scampi tagliatelle, start by cleaning the scampi. Remove the head 1, crush the shell from the sides to easily detach it 2. Remove the intestine as well 3. Repeat this operation for all the others and do not discard the scampi heads because they will be used to make the bisque.

At this point, take the heads and with scissors, cut off the eyes which would be bitter 4. Cut the claws and with a sharp blow, using a fairly large knife, split them in half. Clean the celery and cut it into pieces 6.

Now do the same with the carrot 7. Prepare the bisque: pour a drizzle of oil into a pan and add 2 cloves of crushed garlic 8. Also add celery, carrots, and stir 9.

Let it brown and add scampi heads and claws 10. Stir well and deglaze with brandy 11. Let it evaporate and press the heads well with a ladle 12.

Add ice to cover 13 and cook for about ten minutes. Meanwhile, chop the scampi flesh with a knife 14. Transfer to a bowl and season with a pinch of salt 15.

Also add a drizzle of extra virgin olive oil 16 and mix. As soon as the bisque is ready, strain it 17, collecting it in a bowl 18.

Now in a pan, pour the butter and add a few marjoram leaves 19. Turn on the heat and add the lemon juice 20. As soon as the butter is melted, also add a ladle of bisque 21.

Cook the tagliatelle in plenty of boiling salted water for 2 minutes 22. Drain them and transfer them to the pan with the sauce; add a drizzle of oil and finish cooking 24.

Now plate: roll the tagliatelle with kitchen tongs and transfer them to a plate. Using 2 teaspoons, shape the scampi tartare into quenelles and place 3 on each plate 25. Add the grated lemon zest 26 and serve 27!