Tagliatelle with Pumpkin and Prawns

Method

1. Bring a pot of salted water to a boil. Peel and dice the pumpkin into small cubes.
2. Clean the prawns: remove heads (keep for broth), peel and devein. Also prepare the mantis shrimp: cut into pieces.
3. In a pan, sauté a slice of leek in olive oil and a knob of butter. Add the mantis shrimp and cook briefly.
4. Add the prawn heads and crush them to extract the flavor. Deglaze with white wine and let evaporate.
5. Add a ladle of water to create a light broth. Simmer for about 20 minutes, then strain.
6. In another pan, sauté more finely sliced leek and a clove of garlic in butter and oil. Add marjoram.
7. Cook the tagliatelle (about 200 g) in the boiling water until almost al dente.
8. Transfer the tagliatelle to the pan with the leek base, add a generous amount of the strained broth, and toss.
9. Add the diced pumpkin and the peeled prawns. Continue cooking, adding more broth as needed.
10. Season with salt and pepper. Off the heat, add fresh marjoram and optional shaved black truffle.
11. Plate and serve immediately.