Paccheri with scampi sauce is a refined first course with a delicate flavour. Paccheri pairs very well with scampi which, combined with a tomato sauce, are a fresh and tasty dish. This recipe is very easy and will guarantee success on the palate of your guests for lunch or dinner.

Ingredients for the recipe of paccheri with sauce and langoustine (4 people)

• 0,9 pounds of Gragnano (PGI) paccheri;
• 1,50 pounds of langoustine scampi (about 12);
• 0,9 pounds of tomato sauce;
• 1 clove of garlic;
• ½ glass of white wine;
• A bunch of parsley;
• Extra virgin olive oil;
• Salt and black pepper.

Stock ingredients:

• ½ glass of white wine;
• 2 onions;
• A bunch of parsley;
• 1 litre of water;
• Salt and black pepper.
• Extra virgin olive oil;

DIFFICULTY’	COOKING TIME	PREPARATION TIME
Easy	45′	60′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	Sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of paccheri with sauce and langoustine

Paccheri di Gragnano are a particular type of pasta, obtained from the dough of durum wheat semolina. The name comes from the municipality of Gragnano, which has obtained the PGI (Protected Geographical Indication) mark of origin for the quality of its grains.

Clean the scampi, using a toothpick to remove the internal black filament and remove the shell. Using scissors detach the head of 8 scampi and incise on the belly. Leave the other 4 scampi whole.

Use the scampi shells and heads for the stock. After cleaning the shallots, slice them roughly.

Let’s prepare the stock by heating a drizzle of extra virgin olive oil in a pan, pour in the discarded parts of the scampi together with the chopped shallots. Sprinkle with finely chopped parsley and a pinch of salt and freshly ground black pepper.

Raise the temperature and blend with ½ glass of white wine, stirring regularly. As soon as the alcohol has evaporated, lower the cooking temperature to medium heat and pour in the water, cook for 40 minutes, then filter it with a strainer.

Heat in a pan extra virgin olive oil with a clove of garlic. Add the 4 whole scampi and the 8 cleaned tails. Cook for a minute on medium heat, then raise the temperature and let ½ glass of white wine evaporate.

Add the tomato sauce and the fish stock, leave aside a couple of ladles, cook for 15-20 minutes.

Boil the salted water. Cook paccheri pasta for half of the cooking time indicated on the package. Always check the cooking level by tasting one piece of paccheri, to get an “al dente” cooking pasta.

Drain the paccheri directly into the pan with the sauce, cook all together for the remaing time.

Sprinkle with fresh parsley, and a drizzle of raw extra virgin olive oil.

Our first dish is ready to be served on the plate.