Grand Hotel - Piazza Ognissanti 1 - Florence - Phone 055 288781

Fresh pasta "alla Chitarra" with chilli flavoured scampi

Serves 4
500 gr. durum wheat flour
3 yolks of egg
4 eggs
1/2 dl. olive oil
16 medium sized scampi
Garlic, parsley, chilli, salt
Fresh baby tomatoes
Brandy

Pasta:
Mix the flour, eggs, oil and a little salt together well to make a dough, adding a little water if necessary. Leave it to stand for 30 min. Roll out the pastry until it is 2 o 3 mm. thick, then cut it into narrow strips as for tagliatelli. Put to one side in a cool place.

Sauce:
Heat 3 dl of extravirgin olive oil in a frying pan and sautè 3 cloves of finely chopped garlic until just golden brown. Add the chopped parsley and then 12 scampi, chopped into cubes, plus 4 whole ones immediately afterwards. Flame with the brandy. Mix in the baby tomatoes chopped into 4 or 5 pieces and leave to cook for 5 min. Meanwhile cook the pasta until it is "al dente", when it should be added and mixed to the sauce, with the addition of a little of the pasta water if necessary. Add some more chopped parsley at the last minute.

Place a whole scampi on each plate, with the pasta to one side, and top with a little sauce from the bottom of the pan.