Cognac-Infused Linguine with Scampi and Tomato Sauce

Linguine with Scampi and Cognac: A Delightful Seafood Dish

Linguine with scampi and cognac is a delicious seafood dish that combines the delicate flavors of fresh scampi with the rich depth of cognac. This flavorful recipe will not only impress your guests but also offer an unforgettable dining experience. The tender pasta, aromatic seafood, and hint of cognac come together in a dish that’s perfect for any occasion.

This recipe serves 4 people, making it ideal for a cozy dinner with family or friends. Whether you’re hosting a special gathering or just craving something indulgent, this dish is sure to be a crowd-pleaser. Follow the steps below for a beautiful, flavorful seafood pasta that’s easy to prepare and irresistible.

Ingredients:

Instructions:

1. Prepare the Scampi:
   Begin by cleaning the fresh scampi. Take 12 scampi and detach the heads. Carefully make two lateral cuts along the shell of each scampi, right on the belly. Gently pull out the delicate flesh. For the remaining 4 scampi, keep the heads intact. Set the flesh aside for later use.

2. Make the Scampi Stock:
   In a large pot, combine the shells and heads of the scampi with chopped carrot, celery, and onion. Add 1 liter of water and bring to a gentle simmer. Allow the mixture to cook for about 20 minutes, allowing the flavors to infuse into the stock. Once done, strain the stock to remove the solids and set it aside.

3. Sauté the Garlic and Scampi:
   In a large frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add one clove of garlic, finely chopped, and sauté for a minute until fragrant. Add the fresh scampi (without heads) and cook for a few minutes, turning them until lightly golden. Deglaze the pan by adding 40g of cognac. Let the cognac cook off for a minute or two until most of the alcohol has evaporated.

4. Prepare the Sauce:
   In the same frying pan, add 400g of tomato passata to the scampi. Stir the mixture gently to combine. Season with salt and black pepper to taste. Let the sauce simmer over low heat for 10-15 minutes, allowing the flavors to meld together.

5. Cook the Linguine:
   While the sauce is simmering, fill a large pot with salted water and bring it to a boil. Add the linguine and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving a couple of ladles of the scampi stock.

6. Combine the Pasta and Sauce:
   Once the linguine is cooked and drained, add it directly to the pan with the tomato and scampi sauce. Pour in a couple of ladles of the reserved scampi stock to help create a silky texture and enhance the flavor. Toss the pasta gently to coat it with the sauce.

7. Finish with Parsley:
   Finally, chop the fresh parsley and sprinkle it generously over the dish for a burst of freshness and color. Give everything a final toss, ensuring the pasta is well-coated with the sauce.

8. Serve:
   Serve the linguine with scampi and cognac hot, garnished with additional parsley if desired. Pair it with a crisp white wine for the perfect seafood meal.

Tips and Variations:

• For Extra Flavor: If you want to make the dish even more luxurious, consider adding a splash of cream to the sauce for a richer finish.
• Vegetarian Option: For a vegetarian version, you can replace the scampi with sautéed mushrooms for a savory and satisfying alternative.
• Make it Spicy: Add a pinch of red chili flakes to the sauce for a bit of heat and extra flavor.
• Pairing: This dish pairs wonderfully with a chilled glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.

This recipe for linguine with scampi and cognac will elevate your cooking to new heights, delivering a flavorful, sophisticated dish that captures the essence of Mediterranean cuisine. Whether it’s for a dinner party or a casual weeknight meal, this pasta will surely become a favorite in your repertoire. Enjoy the rich flavors and the indulgence that comes with each bite!