Linguine with red prawns, stracciatella di bufala and pistachio pesto

We prepare the bisque by toasting the heads and shells of the shrimps in evo oil, mash them well to extract all the juices, add the garlic, shallot, leek and celery, finely chopped.
We brown, then deglaze with wine.
Let it evaporate, then add the peeled tomatoes, crushing them with our hands, and add ice. We cook over a low flame, skimming off impurities as they rise to the surface. Once reduced by half, we filter.

We now cook the linguine for half the cooking time in lightly salted boiling water, after which we remove them and continue cooking in the bisque, adding boiling water if necessary.

We plate our pasta, adding the stracciatella di bufala, the pistachio pesto, the chopped red prawns and finally a sprinkling of pistachios.