Ingredients for 4 people:
480 grams of spelt Tagliolini
600 grams of red shrimps
50 grams of bacon
Salt and pepper
Extra virgin olive oil
First clean the broccoli using only florets and not the white part, boil for 5 minutes and then blend everything with a pinch of salt and extra virgin olive oil to bind the mixture.
Following clean the shrimps, shell putting aside the heads (which we will use for the sauce) and add the pulp at the end during the creaming of the tagliolini so as to preserve all the aromas and flavors of the shrimps.
Finally cut thinly the bacon and brown a few minutes in a pan with a clove of garlic and extra virgin oil. Add the heads of the shrimps and just take colour, fade with white wine.
Just evaporated alcohol part, add a ladle of water, salt and freshly ground pepper and cook for 5 minutes over medium heat.
Boil the pasta in salted water, remove the heads of shrimps from the pan and stir the pasta adding the shrimp’s tails and the parsley.
Arrange on the bottom of the dish a tablespoon of cream of broccoli and with the help of a spoon and a fork made a nest of pasta to put over the broccoli cream.
When stir you always have to help with the cooking water or adding extra virgin olive oil so that the pasta is well textured and wisked.