So, the moment that leaves me really bad memories: the main dish; the challenge was a bit of my evening, minute cooking the dish. This is a dish that, if very well done can be extremely fine and subtle but clearly there I failed quite miserably…

Little explanation: The challenge was to cook two things at the same time: on one side, cooking the scampi, and on the other hand, cooking the angel hair in the scampi sauce. As Ruben kosher, I spent the afternoon with him to prepare a sauce on the side, vegetable-based, To cook pasta and I had planned to make him scrambled eggs to replace the prawns. Everything was going pretty well until exhaustion, I put the prawns on its vegetable pasta, cooked especially for him in a sauce on the side. This is where it all went wrong… As there was no question of him serving pasta with prawns affected, I had to make it plain pasta annealing, which made me lose time. So the prawns were overcooked other, pasta has cooled and all were missed!

Conclusion: Cooking is fast to avoid when not slept more than 4 hours a night for a week !

Scampi and Angel Hair Pasta

Recipe Scotto Sisters

Prep : 15min
Cooking : 40min

Serves 6 people

- 400gr angel hair (Caps de De Cecco)
- 30 medium prawns
- 200gr tomato
- 1 White onion 50gr
- 1 very tender side of celery with leaves
- 3 parsley sprigs
- 2 pinches of saffron powder
- 6 tablespoons mild olive oil
- 1 tray of baby beet or purple shiso (in health food shops)
- 12grams of truffle peelings
- salt, pepper
- some fresh peas and false saffron pistil for decoration

Juice : Remove the heads and tails of the scampi. Peel the onion and chop it finely. Wash the tomatoes and cut into eight, wash the stick of celery and cut into sections 1,5 cm, sheets included. Pour 3 tablespoons olive oil in a large casserole, warm, to be just brown the onion and celery, then add the tomatoes and parsley, cook 5 minutes over low heat and add the langoustine heads.

Cook 10 minutes on low heat, then cover with half water, put the lid and cook gently 20 minutes, turning occasionally. Place the contents of the casserole, then reduce to low heat to get around 2,5 dl, add the saffron, 2 pinches of pepper and 1 pinch of salt, then strain the juice and flavored aside in a bowl covered.

The scampi : Peel the tails. Heat over low heat the remaining oil in a nonstick skillet and cook the tails 30 seconds on each side, very low heat. Remove, powdering a veil of salt and set aside on a plate kept warm.

Angel hair : Pour the scampi juice into the pan and cook over low heat. Meanwhile, Boil water in large pot, salt, immerse the angel hair, the cook 1 speedy, drain and set 1 minute in the pan, so they finish cooking in the juice.

To serve : Pour contents of pan in a dish, ask the scampi over pasta and garnish with shiso sprouts or beets and truffle peelings.