Tagliatelle with Mazzancolle, Pumpkin and Black Truffle

Method

1. Clean the jumbo shrimp: remove heads, shells, and intestinal tract. Set aside.
2. Clean the mantis shrimp: cut into pieces.
3. Cut the pumpkin into small cubes.
4. Slice the leek thinly.
5. In a pan, heat oil and butter, add the leek and sauté. Add mantis shrimp, garlic, and marjoram.
6. Add the shrimp heads and shells, crush them. Deglaze with white wine. Add water to cover and simmer for 20-30 minutes.
7. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle al dente.
8. Strain the broth through a fine sieve, pressing to extract all flavor.
9. In another pan, heat oil and butter, add finely chopped leek, then add a little broth and the drained tagliatelle. Toss.
10. Add the pumpkin cubes and the jumbo shrimp cut into large pieces. Mix.
11. Plate, garnish with fresh marjoram and shaved black truffle.