Main dishes

Pistachio-flavoured linguine pasta served with a whipped shellfish and burrata cheese sauce and bread crumble

Total time required

15 mins preparation

Difficulty

Low

Ingredients | Serves 4

To prepare the shellfish bisque:
Clean the shellfish heads and shells well.
In a saucepan, toast the shellfish head and shells for about 10 minutes with a little oil, then add a mirepoix of celery, carrots and onion, thyme and continue toasting everything. Add the red tomatoes, the tomato paste and the red bell peppers and continue to cook for a few minutes. Then add plenty of ice and cold water and cook slowly for 2 to 3 hours. Add salt to taste. Blend everything and filter through a fine-meshed Chinois strainer, then blast chill at 3°C. Then put the bisque in a jug covered with cling film and heat thoroughly in the microwave. Finally emulsify with butter, marjoram, dill and corn starch until a well-blended sauce is obtained.

To prepare the creamed linguine pasta:
Cook the linguine in boiling salted water for the prescribed cooking time, drain and stir in the Armonia di Pistacchio sauce slightly diluted with the cooking water.
Coat the bottom of the serving dish with the shellfish sauce, arrange the nest of linguine on top and garnish with burrata cheese and crumbled breadsticks.