Spaghettoni with Burnt Scallion and Basil Pesto
and "Message in the Bottle" Elixir
Ingredients
Bronze-drawn Spaghettoni 300 g
Scallions 1 bunch
Toasted almonds 50 g
Basil a few leaves
Red Shrimp Cat. L n°4
"Message in the Bottle" Elixir to taste
EVO oil to taste
Salt and chili pepper to taste
Method
Trim and wash the scallions, toast them in the oven at 180°C and take them out only after they are charred.
In a small carafe, blend the peeled toasted almonds, burnt scallions, olive oil, salt, and basil to your taste.
Cook the pasta in salted water and as soon as it is very al dente, transfer it to a pan where you have previously toasted a pinch of chili pepper in olive oil.
Continue cooking for a couple of minutes and cream with a few drops of Mazara red shrimp elixir and cooking water until the pasta is creamy and shiny.
Plating — In a deep dish, pour the scallion pesto, place a nest of spaghettoni on top, and a natural raw red shrimp. Decorate with fresh mint leaves.