2. Linguine Scampi and Cognac
Are you looking for a first course of aromatic fish? On offer is a version of the classic linguine with scampi flavored with cognac.
Remove the pulp. With the extra bits make a savory fish broth: in a saucepan pour the olive oil, the chopped bit of scampi and peeled and roughly chopped vegetables. The season for a few moments over medium heat then blend with 50g of white wine, when the wine has evaporated, add the water, cover with the lid and cook over low heat for 10 minutes. When cooked, filter the broth through a strainer and keep aside.
In a pan heat the oil and let it season with a clove of garlic for a few minutes then pour 400g of tomato sauce and let the sauce shrink for about 20 minutes. In another pan heat the oil with a clove of garlic, add the scampi, cook for a few moments then blend with the cognac and cook for a couple of minutes over high heat. Put a pot with plenty of salted water on the heat and bring it to the boil, pour the pasta and cook for 5 minutes, continue cooking in the pan, drain directly into the pan with the sauce, add a couple of ladles of broth and continue cooking the pasta, in this way it will absorb the aromas of the sauce. When the linguine is cooked, add the sautéed scampi, season with the chopped parsley and stir gently.