Put a pot with salt water on the stove. Clean the shrimp, removing the carapace and the black wire. Put the shrimp scraps (the black wire no !!!!) in the pot of hot water and make a fish balloon. Cut the mozzarella into cubes and put it to lose the water of government. Cut the tomatoes and set them aside. With a potato peeler, peel the courgette and blend the raw green with the basil, the juice of half a lemon, a little oil, salt and coriander seeds. Strain the fish stock and put it on the fire adding more water. Sauté the prawns in a little oil with a clove of garlic. Bring the fish stock to boil and add the pasta, cook a minute less than the time indicated on the package. When the pasta is ready with a spider, pass it from the pan to the pasta and skip it with prawns and two tablespoons of "green" for a minute. Extinguish the fire. Let rest for another minute, then add the raw tomatoes and diced mozzarella. Serve putting a spoonful of green in the holster, then the seasoned pasta. THE CORNER OF SOMMELIER: The dish is slightly fat due to the presence of the mozzarella, so it needs a harmonious and fragrant wine, but not too much, not to cover the taste of the prawns. Greco di Tufo, Fiano, Verdicchio.
a cura di Il Castello di Pattipatti.
