Recipe by Clelia Bandini: Mezze maniche pasta, shrimp, spinach, and toasted pine nuts
Ingredients for 4 people
- 320 g mezze maniche pasta
- 1 bunch of spinach
- 50 g pine nuts
- 12 fresh shrimp
- 2 cloves of garlic
Procedure
Clean the shrimp and remove the intestines, cut off the tails and season with oil, salt, and basil.
Blanch the spinach tops in salted water, cool them in ice water, sauté them in a pan with garlic and anchovies, and blend them to make a sauce.
Toast the pine nuts in a pan.
Brown the shrimp heads in a pan with oil and garlic, add ice, reduce and set aside the liquid to use as a sauce for the mezzemaniche.
Cook the mezzemaniche in plenty of salted water.
Drain the mezzemaniche when they are ¾ cooked and finish cooking them in the sauce made from their heads, briefly sauté the tails in a pan and keep them warm.
When cooked, stir in extra virgin olive oil.
Add the shrimp tails, spinach sauce, toasted pine nuts, and a few spinach sprouts to the mezzemaniche and serve.
The photographs are by Roberto Cadeddu
