Strozzapreti With Shrimp Sauce

Preparation:

Preparation: Strozzapreti are a type of pasta characteristic of Romagna cuisine: it seems that the parish priests of the Adriatic coast were so greedy that they risked being choked by the excessive voracity with which they ate it. They lend themselves to various condiments, but their best death is with fish sauces or with a good meat sauce. The combination of this version with an Albana di Romagna or with a still Trebbiano is almost obligatory. If you love to knead you can prepare the strozzapreti with about 500 grams of durum wheat flour, salt and warm water as required. Mix everything until you obtain a firm and elastic dough, which you will roll out thinly on a pastry board after having left it to rest for about half an hour. Cut out rectangles of about cm. 3 by 2, and roll them diagonally like a cigarette, obtaining a sort of macaroni. Cut the mantis shrimp into two or three pieces (depending on the size), keeping some whole to garnish the dish. In a large frying pan, lightly brown the chopped shallot with the chilli pepper, then add the shrimp and cook for a few minutes, turning them gently. Add a glass of good white wine and cook until the alcohol has evaporated. At this point, add the previously peeled, seeded and roughly chopped tomatoes and cook, stirring gently, for no more than ten minutes. In the meantime, cook the strozzapreti in plenty of salted water, drain them and dress them with the sauce to which you will have added a few fresh basil leaves at the end. Garnish the dish with the canots that you will have kept whole and serve piping hot.