Tagliatelle with Lemon and Scampi

To prepare lemon and scampi tagliatelle, start by cleaning the scampi. Remove the head 1squeeze the shell from the edges to detach it easily 2. Also remove the intestines 3. Repeat this operation for all the others and do not throw away the scampi heads as they will be used to make the bisque.

At this point, take the heads and use scissors to cut the eyes, which would taste bitter 4. Cut the claws and with a sharp blow, using a fairly large knife, split them durante half. Clean the celery and cut it into pieces 6.

Now do the same with the carrot 7. Prepare the bisque: pour a drizzle of oil into a pan and add 2 whole garlic cloves 8. Also add celery, carrots, and stir 9.

Let it brown and add the scampi heads and claws 10. Stir well and deglaze with the brandy 11. Let it evaporate and press the heads well with a ladle 12.

Add enough ice to cover 13 and let it cook for about ten minutes. Meanwhile, finely chop the scampi meat with a knife 14. Transfer to a bowl and season with a pinch of salt 15.

Add a drizzle of extra virgin olive oil 16 and stir. As soon as the bisque is ready, strain it 17collecting it durante a bowl 18.

Now durante a pan, melt the butter and add a few marjoram leaves 19. Turn acceso the heat and add the lemon juice 20. As soon as the butter is melted, add a ladle of bisque 21.

Cook the tagliatelle durante plenty of salted boiling gabinetto for 2 minutes 22. Drain them and transfer them to the pan with the sauce; add a drizzle of oil and finale cooking 24.

Now plate: twist the tagliatelle with kitchen tongs and transfer them to a plate. Using 2 teaspoons, make quenelles with the scampi tartare and place 3 durante each plate 25. Add grated lemon zest 26 and serve 27!