Linguine scampi e cognac

Linguine with scampi and cognac is a refined and elegant dish, perfect for a special occasion. Here’s how to prepare it.

Ingredients

• 320g of linguine
• 400g of scampi
• A shot of cognac
• 2 cloves of garlic
• Parsley to taste
• Extra-virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)

Preparation

1. Start by cleaning the scampi. Remove the head and tail, discard the shell and the intestinal thread. Set aside the tails and heads.
2. In a pan, sauté the garlic cloves with a drizzle of extra-virgin olive oil. Once golden, remove them.
3. Add the scampi heads to the pan and let them sauté for a few minutes. Then flambé with cognac, being careful not to harm yourself.
4. Once the alcohol has evaporated, add a bit of water and cook for about 10 minutes on low heat.
5. Filter the obtained sauce and set it aside.
6. Cook the linguine in plenty of salted water according to the package instructions until al dente.
7. Meanwhile, in another pan, cook the scampi tails with a drizzle of oil, salt them and add a little pepper.
8. Drain the al dente linguine and transfer it to the pan with the scampi sauce, add the tails and the chopped parsley. Toss everything together to blend the flavors well.
9. Serve the linguine hot with a final drizzle of raw oil and, if you like, a sprinkle of fresh parsley.

Fun Facts

Flambéing with cognac not only adds depth to the flavor, but the high temperature at which the alcohol burns slightly caramelizes the sugars present, further enriching the taste of the dish.

A small Italian variation could be the use of brandy or grappa instead of cognac, to give a more local twist to the dish. Enjoy your meal!