Clean 4 scampi and take off the tails and then crush their heads, cut the remaining 4 and just take off the tails and leave them whole. Fry them in a pan with wine, butter and a little 'of scalogno crushed, wet with gin, and pour the cream. Bring to the boil with low heat, add oranges salt and pepper, stir until you get a smooth and creamy sauce. Boil pasta in salted water. Drain and add to the sauce and skip everything for a few minutes by adding a sprinkling of parmesan cheese. Serve decorating the dishes with scampi and some slice of orange
