Alfredo Iannaccone

INGREDIENTS: 250 gr. paccheri of Pastai Sanniti, 12 langoustines real, Ravece olive oil, salt, red pepper of Sichuan, extra virgin olive oil with lemon of the Amalfi Coast Cetara product with lemons, lemon balm, lemon verbena, tomatoes datterini Sicilian seedless.

PREPARATION: Clean our fresh shrimp from the shells and the head, let some whole to decorate the dish. Prepare a bisque with the remains of shellfish combining celery, carrot, shallot and 1/2 tablespoon of brandy. Cook together for a good hour, then strain. Our “bottom” will use only 2 tablespoons to skip the pasta and increase the flavor of the fish. Datterini cut in half and put them in the oven, sprinkling of brown sugar, salt and chopped lemon verbena. Drizzle with the Ravece and cook for about 30 minutes at 180 degrees. Bring water and boil and meanwhile cook the prawns with a drizzle of olive oil. Put the pasta in the pan of shellfish, combine 2 tablespoons and not over bisque. Mix well. Then turn off the heat add the tomatoes caramelized in the oven and mix everything gently. Serve paccheri with some whole Norway lobster, some cherry tomatoes kept aside and chopped fresh basil and lemon balm. Drizzle with drops of extra virgin lemons from the Amalfi Coast. Garnish with some lemon peel and lemon verbena scented.