Linguine with Garlic, Olive Oil, and Chili Pepper, Topped with Lime Red Shrimp Tartare | Gianfranco Pascucci

Ingredients for 2 servings

• 140 grams of linguine
• 4 very fresh red shrimp
• 1 teaspoon of anchovy extract (colatura di alici)
• 2 cloves of garlic
• Extra virgin olive oil
• White wine
• Vegetable broth
• Half a chili pepper
• Parsley
• Lime

Method

Prepare the lime red shrimp tartare by gently pounding the shelled red shrimp between two sheets of parchment paper. Season with fine salt, lime, and a drop of olive oil. Keep refrigerated until serving.
In a pan, sauté the garlic and chili pepper, both finely chopped, in extra virgin olive oil.
Deglaze the pan with white wine and add parsley and the anchovy extract (colatura di alici).
Simmer for a minute and then add 2 tablespoons of vegetable broth.
Cook the linguine in salted water, drain it when it's very al dente, and transfer it to the pan with the sauce.
At this point, add the juice from the red shrimp heads, occasionally adding more vegetable broth, until the pasta is fully cooked.

Plating

Arrange the linguine on the plates and place the red shrimp tartare with lime on top. Garnish with parsley and serve.