Spaghettoni "mantecati" with prawn heads, butter and smoked olive oil. Scampi tartare dressed with gin and ginger aromatic extra virgin olive oil. Ants on top to give a citrus note.
Ingredients for this recipe
Let's start with scampi
Clean your scampi and put them in a little bowl with a dressing made of Frantoio Muraglia’s ginger oil and Muma’s gin.
They can rest there while you’re cooking pasta.
Don't trow scampi's heads away!
In a larger bowl, put together a generous drop of Muraglia’s extra virgin olive oil “Fumo”, butter and your scampi’s heads.
Removing the heads might seem daunting at first, but the process, known as “heading,” is quite easy, although a bit messy. Head-on scampi retain their natural moisture better, resulting in superior flavor and texture, making the task well worth it in the end.
You can position this bowl on top of the pot where you’re boiling water / cooking pasta.
The art of cooking pasta al dente
Heat a large pot of salted water over high heat and cook the spaghetti for 10 minutes. Strain the pasta reserving 1 cup of the pasta cooking water.
Pour the spaghettoni in the big bowl to let them be “mantecati”(the untranslatable Italian word which means turning a substance into a gooey cream. More often than not la mantecatura – the blending of cheese or butter into a gooey cream – occurs at the end of the cooking) with prawn heads, butter and smoked olive oil.
Place a nest of spaghetti in a plate and, add some extra sauce. Finish with chives and scampi (are you brave enough for ants? pic or it didn’t happen!)
Spaghettone is served!