Linguine with Scampi and Candied Lemon

Method

1. Prepare the scampi: detach the heads from the tails. Remove the eyes from the heads to avoid bitterness. Reserve the shells and heads for the broth; set aside a few whole scampi (or the tail meat) for the final dish.
2. Make the broth: In a tall pot, heat a knob of butter and a drizzle of olive oil. Add the chopped leek, carrot, and potato. Sauté until softened. Add the scampi heads and a sprig of rosemary. Cook, pressing occasionally, until the heads are caramelized.
3. Deglaze with a splash of Campari Bitter, then add water and a few ice cubes. Stir in a spoonful of tomato paste. Simmer for about 20 minutes, then strain the broth through a fine sieve, pressing to extract all the liquid. Season with salt.
4. Prepare the candied lemon: Peel the zest from unwaxed lemons in wide strips. Bring a small pot of water to a boil, add the lemon zest, and boil for 1 minute. Drain and repeat twice more (total three changes of water) to remove bitterness.
5. In the same small pot, combine equal parts water and sugar (e.g., 125 ml water and 4 tablespoons sugar). Bring to a boil, stirring until the sugar dissolves. Add the blanched lemon zest and cook for about 5 minutes. Remove from heat and let the zest cool in the syrup.
6. Cook the linguine in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water.
7. While the pasta cooks, in a large pan, melt a knob of butter with a drizzle of oil. Add the white part of the leek (sliced) and sauté for a minute. Add a ladleful of the scampi broth. Drain the linguine 1 minute before the end of cooking and transfer to the pan.
8. Toss the linguine with the leek and broth, adding more broth as needed. Slice the reserved scampi meat and add it to the pan along with a few rosemary leaves. Toss briefly.
9. Plate: Spoon a little broth onto each plate, arrange the linguine, top with the scampi meat, and garnish with strips of candied lemon zest. Finish with a drizzle of raw olive oil and serve immediately.