Oggi si cucina! Ecco la mia ricetta della "Pasta con i Gamberoni"

1) Early in the morning (10:00 ) I visit the market in Piazza San Cosimato and buy some beautiful shrimps from the fish stand.. they are still raw but they are already talking to my taste buds!

2) I complete my shopping with “Pachino” Tomatoes, garlic, linguine, white wine and parsley.

3) I clean the shrimps saving the heads on a side. I cut parsley in tiny pieces and the Pachino tomatoes in two.

4) I fry a slice of garlic cut in two vertically in extra virgin olive oil (me and another 60 millions Italians don’t even consider oil anything else). When Garlic is crispy and smells good I through in the shrimps heads. When they start to smell I throw in half glass of white wine (must not be taken from the fridge!). Once the wine is evaporated I crush the heads so that the melted content turns into a delicious sauce. I add salt, cover it and leave it on the slow fire for 15 min.

5) in another pan I fry another slice of garlic, then I add the Pachino Tomatoes I add salt and I let it cook until the tomato sauce is ready (it takes about 10 min), then I throw in the body of the shrimps clean and sliced. After one minute the shrimps have turned white and I throw in half of the parsley. Finally I remove the heads from the first pan and I mix the two sauces.

6) I fill a pot to 3/4 with water, I add salt and I wait till it’s boiling, then (only THEN!) I throw in the Linguine! My dish is coming alive!
I add some cooking water from the pasta pot to the sauce then I drain the Linguine “Al Dente” to toss them in the pan with the sauce

7) I EAT IT ALL!