Scampi tagliolini is a great classic of Italian seafood cuisine, especially in the countries of southern Italy, although it is easier to find them in the “linguine” version.
Ingredients
- 4persons
Preparazione
First of all, dedicate yourself to the scampi: clean them, wash them carefully and shell them.
Set aside 4 whole pieces for the final dish.
Keep the carcasses and the head. Prepare the broth by combining the remains of the carrot scampi, celery and onion in a pot with salted water and cooking for 15 minutes.
Once ready, strain the broth through a colander and set aside.
Boil the tagliolini in the pot with the filtered broth and salt.
In a pan, heat 2 tablespoons of oil and season the scampi for about 3 minutes.
Sprinkle them with the finely chopped parsley and add a teaspoon of tomato paste that you have diluted in 2 tablespoons of fish broth.
When the tagliolini are ready, dress them with the scampi and their sauce and serve immediately, decorating each plate with a whole scampo.
Differences between Tagliolini and Linguine:
Tagliolini are a variety of egg pasta typical of Italian cuisine included in the list of traditional food products of the Molise and Piedmont regions (where they are better known by the Piedmontese name of tajarin), in particular of the Langhe.
Linguine is a type of long pasta made by durum wheat flour.
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For this recipe you can use “Agnesi – Tagliolini all’uovo | Pasta all’uovo Festaiola“
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