Ingredients for 4 people:
320 g Rustichella d’Abruzzo Fusillonti Giganti
1 kg fresh prawns
100 ml brandy or white wine
2 tablespoons tomato sauce
3 large spoons extra virgin olive oil to taste
1 sprig of parsley
Clean the prawns. Remove them from the heads and the internal black filament. Collect the flesh of the tail and keep it aside. Also keep the prawn heads aside.
Bring water to boil for the pasta. When the water boils, add the salt and the shrimp heads and cook for 5-10 minutes.
Prepare the dressing. In a large pan, brown the chopped shallots in a pan, add the scampi pulp and cook for a couple of minutes.
Deglaze with brandy (or alternatively with white wine). When it is completely blended, pass everything in the mixing bowl, blend and put the cream back in the pan. Add the tomato purée and the cooking cream and continue cooking for a couple of minutes.
Cook the prawn heads for 5 minutes, with a slotted spoon remove them from the water and throw the pasta in the same water in which the prawn heads had boiled and drain when al dente.
Sauté the pasta in the dressing by adding a ladle of its cooking water. Serve with fresh chopped parsley.