Linguine with mantis shrimp sauce
Ingredients for 4
320 g linguine pasta
300 g tomato puree
12 mantis shrimps
½ glass of white wine
1 garlic clove
Extra virgin olive oil
Rinse the mantis shrimps under cold, running water. Dry them and cut off their legs and the lateral swimmerets of their carapace with some scissors.
Sauté the shrimp at high temperature in a frying pan to which you have added the garlic and some oil. As soon as they start to brown, add some white wine and let it reduce. Let the alcohol evaporate then at the tomato puree and salt to taste and cook the sauce for about 10 minutes at medium-high heat. Cook the linguine in plenty of salty water then drain them when they are still slightly underdone. Add to the sauce and sauté for a few seconds.
Garnish with a dusting of parsley to taste and serve.