PREPARATION INSTRUCTIONS

1. Remove the heads and shells from the scampi. Set the tails aside for later use. Use the heads and shells to make a broth. In a small saucepan, add the scampi shells and heads. Cover with cold water and bring to a simmer. Cook gently for 15–20 minutes, then strain and reduce slightly. Set aside 200 ml of broth.

2. Trim the woody ends from the wild asparagus and chop the stalks into small pieces (about 1–2 cm long). Set aside.

3. Bring a pot of salted water to a boil. Cook the penne mezzanelli until just before al dente. Reserve some pasta water, then drain the pasta.

4. In a wide sauté pan, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped garlic and cook until just fragrant (do not brown).

5. Add the cleaned scampi tails and chopped wild asparagus to the pan. Sauté together for about 1 minute, just until lightly seared.

6. Pour the hot scampi broth into the pan with the scampi and asparagus. Let it come to a gentle simmer and infuse for a minute.

7. Add the drained pasta to the simmering pan. Toss everything together so the pasta absorbs the flavors of the broth and seafood.

8. Just before plating, add 1 cube of butter and a splash of white wine. Stir gently to emulsify the sauce into a glossy finish.

9. Season to taste. Adjust with salt and freshly ground black pepper as needed.