Clean the shrimps and take off the intestine from the back. In a saucepan, brown in oil for 5 minutes: shallot, carrot, celery, shrimps’ shells and the shirmps’ heads. Then add three cups of cold water and boil for 15/20 minutes. In the meanwhile, aside, toast on moderate heat the almond flour in a nonstick frying pan. Clean the agretti removing any roots and cook them in salted water for 2 minutes. Drain them and cool them down in ice water. Peel half lemon, taking care to have the hulls without the white part. Then cut the skin of the lemon in thin strips. Apart, in salted water, cook the fresh pasta for one minute. Drain the pasta and cream all in a large frying pan over high heat, with the "filtered broth" of shrimp, the saltwort, ½ grated lemon and add salt . Finally, turn off the heat and add the shrimps. Serve garnished with almond flour and roasted shrimps and slices of lemon
