Black spaghetti with scampi sauce

Ingredients for 4 servings:

• 16 scampi or shrimp (approx. 50 g each, raw or frozen, with shell)
• 4 tbsp olive oil
• 40 ml brandy
• 250 ml white wine
• 1 onion(s)
• 1 clove(s) garlic
• 2 bay leaves
• 300 g tomatoes, peeled (canned or fresh)
• 1 tsp balsamic vinegar
• 400 g pasta (black spaghetti)
• 2 tbsp parsley, chopped
• Sugar
• salt and pepper
• Arugula and fennel greens, for decoration

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Spaghetti neri with scampi sauce

Thaw the scampi or shrimp, wash, drain well, and remove from the shells. Cut a small cut along the back, remove the intestines, and refrigerate. Set aside a few nice claws. Finely chop the remaining claws and shells. Heat 1 tablespoon of olive oil in a large pan and fry the claws and shell pieces until they turn red and are crispy. Deglaze with brandy and wine, and boil off the cooking juices. Reduce by half and strain through a fine sieve. Set aside, discarding the boiled shells. Finely dice the onion and garlic and sauté in the remaining oil with the bay leaf. Roughly chop the tomatoes, add them, and continue sautéing. Pour in the shell broth and season with balsamic vinegar, sugar, salt, and pepper. Simmer over low heat for a while. Cook the spaghetti until al dente. 5 minutes before they are done, add the scampi or shrimp tails and claws to the sauce and let them stand for a moment. Drain the spaghetti, transfer it to a warmed bowl, and immediately toss it with the sauce. Fold in the parsley and serve on deep, hot plates. Place the scampi or shrimp on top and garnish with fennel leaves or arugula, if desired.