Tagliolini, black-colored, with real scampi

Ingredients for 4 servings:

• 150 g flour
• 50 g flour (durum wheat semolina)
• 1 egg(s)
• 2 egg yolks
• 1 pinch of salt
• 1 tsp olive oil and 4 g squid ink (nero di seppia)
• 4 scampi, real, not shrimps, prawns etc, but langoustines
• 4 tbsp olive oil, best quality
• 1 shallot(s), finely chopped
• 2 garlic cloves, finely chopped
• 1 peperoncini, finely chopped, maybe only 1/4 depending on the spiciness
• 12 cherry tomatoes, quartered
• 50 ml white wine
• 50 ml stock (lobster stock)
• 100 ml cream
• 2 bags of saffron
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Tagliolini black seppia with scampi

You can, of course, buy black pasta. But in this case, homemade simply tastes better. The work is worth it. This isn’t a shrimp dish, but one with real Norway lobsters, called scampi in Italian. These are animals with claws, practically like small lobsters, and considerably more expensive than king prawns. Combine all the ingredients for the dough and knead for 15-20 minutes until elastic, which should then rest in a cool place for about an hour. Then, using a pasta machine, make thin sheets of dough, from which you cut thin ribbon pasta, about 3 cm wide. Now, make a small cut in the belly of the scampi, remove the intestines, and fry the scampi on their shells in a pan in moderately hot olive oil for 2 minutes to flavor the oil. Season with salt and pepper, remove from the oil, add to a separate pot with 1-2 tablespoons each of lobster stock and wine, cover, and let simmer over low heat for another 3 minutes. Now quickly increase the heat of the pan, add the garlic, shallot, chili pepper and tomatoes, after a few seconds pour in the remaining wine and stock, add the saffron, season with salt and pepper, let it reduce and then thicken with the cream, stir, let it reduce further, then remove from the heat and, once cooked al dente, toss the pasta several times and serve on plates. This should take about 3 minutes. Immediately place a scampo on top of each tagiolini, spread the stock the scampi were cooked in over the pasta and serve the dish as a primo. If you work too slowly, the scampi will become dry. If you are on a tight budget, you can also make a very generous version with four times the amount of scampi. For each person, cook three shelled scampi tails with all the ingredients for the sauce for 3 minutes, frying the scampi with the garlic and shallot and then continue as described. You can then make your own stock from the shells. Of course, you can also make your own lobster stock from lobster claws.