Strozzapreti with Canocchie Sauce: A Flavorful Italian Seafood Pasta

Strozzapreti with Canocchie Sauce – A Delicious Italian First Course

Category: First Course
Servings: 4

Ingredients:

Instructions:

1. Prepare the Canocchie: Begin by thoroughly rinsing the canocchie (mantis shrimp). Set aside the four largest ones, which will remain whole for garnish. For the remaining canocchie, carefully extract the flesh. To make this process easier, immerse the shrimp briefly in boiling water. This step will help loosen the flesh, making it much easier to remove.

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2. Prepare the Shallot: Finely chop the shallot. This will form the aromatic base for your sauce.

3. Cook the Canocchie: In a large skillet, heat a generous splash of extra virgin olive oil over medium heat. Add the chopped shallot and cook until it softens and becomes golden in color. Next, add all the canocchie — both the flesh and the whole ones — to the skillet. Allow them to cook briefly, and then deglaze with a glass of white wine. Let the wine evaporate completely.

4. Prepare the Sauce: Once the wine has evaporated, pour in the tomato passata and stir gently to combine. Allow the sauce to simmer and thicken for about 15 minutes, being careful not to break up the whole canocchie as they cook. Taste the sauce and add salt to your preference.

5. Add Fresh Basil: Once the sauce has thickened, add a few fresh basil leaves for an extra layer of flavor. Stir gently, allowing the basil to infuse the sauce.

6. Cook the Strozzapreti: Meanwhile, bring a large pot of salted water to a boil. Add the strozzapreti pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente.

7. Combine Pasta and Sauce: Once the pasta is ready, drain it well and add it to the skillet with the canocchie sauce. Toss gently to ensure the pasta is well coated with the sauce.

8. Serve: Divide the strozzapreti among four plates. Garnish each plate with a whole canocchia and a few fresh basil leaves. Serve immediately, enjoying the beautiful blend of flavors and textures in this exquisite Italian dish.

Tips for Success:

• The key to this dish is balancing the delicate sweetness of the canocchie with the acidity of the tomato passata. The white wine adds depth and complexity, while the fresh chili pepper brings a subtle heat to the sauce.
• Strozzapreti pasta is the perfect choice for this recipe, as its shape allows it to capture the rich seafood sauce beautifully. If you cannot find strozzapreti, you can substitute with any other short pasta, like orecchiette or cavatelli.

Enjoy your flavorful journey through Italian cuisine with this delightful first course!