Spaghetti Risottati with Scampi

Method

1. Clean the scampi: twist the heads off from the tails, crush and open the carapace, remove the dark intestinal vein. Reserve 4 whole tails for decoration. Place heads and shells into a pot.
2. To the pot with the scampi scraps, add peppercorns, torn basil leaves, half a shallot, coarsely chopped celery, peeled carrot halved, and 3-4 halved cherry tomatoes. Pour in half a glass of dry white wine and half a liter of water. Cover and cook on medium heat for 15 minutes.
3. After 15 minutes, add salt and cook for another 5 minutes. Strain the broth through a fine sieve and set aside.
4. In a large pan, heat a drizzle of extra-virgin olive oil with a garlic clove (germ and skin removed) and a little chili pepper. Sauté until the garlic is golden.
5. Add the remaining halved cherry tomatoes, season with salt and pepper, and sauté for about 1 minute. Remove and discard the garlic clove.
6. Pour the strained broth into the pan, cover, and bring to a boil.
7. Add the bronze-drawn spaghetti directly into the pan, adjusting the heat to maintain a gentle simmer. Cook covered, stirring occasionally, and add hot water if the broth reduces too much. The pasta should absorb the broth like a risotto.
8. When the pasta is almost al dente (about 2 minutes before), add the cleaned scampi tails and the 4 whole reserved scampi tails. Stir gently to combine.
9. Cover and finish cooking until the pasta is al dente and the scampi tails are curled and opaque.
10. Turn off the heat. Add freshly torn basil leaves, a grind of black pepper, and a drizzle of raw extra-virgin olive oil. Plate the pasta, decorating with the whole scampi tails on top.