Pasta with Tuna and Shrimp

Method

1. Clean the shrimp: remove heads and shells, and using a small knife, make an incision on the back and remove the black intestinal vein. Keep the shells and heads aside.
2. Bring a pot of water to a boil, add salt, and add the reserved shrimp shells and heads. If using a pot with a steamer insert, place them in the upper basket; otherwise, add directly and later strain the water.
3. In a large pan, add a drizzle of olive oil, a crushed garlic clove (skin on), and chili pepper. Heat gently until the garlic starts to turn golden.
4. Meanwhile, cut the cherry tomatoes into quarters.
5. Once the garlic is golden, add the tomatoes to the pan. Increase heat to high so they release their juices. Add a pinch of salt and 4–5 basil leaves.
6. Add the drained tuna and crush it with a wooden spoon until creamy. Remove the garlic clove.
7. Add a ladleful of the shrimp‑infused pasta water to the pan. Reduce heat and let it simmer until the water is almost fully absorbed.
8. Cook the pasta in the shrimp‑infused water until half done (e.g., if the package says 10 minutes, cook for 5 minutes). Drain and transfer to the pan.
9. Continue cooking the pasta in the pan, adding more ladles of the infused water as needed, and toss (saltare) frequently to create a creamy sauce. Cook until the pasta is al dente.
10. When the pasta is almost ready, add the shrimp tails. Cook for no more than 1 minute, otherwise they become rubbery. Add a little more pasta water if needed, cover, and finish cooking.
11. Plate the pasta, garnish with fresh basil leaves, and drizzle with extra virgin olive oil. Optionally, add a pinch of salt to taste.