Trofiette With Scampi

Preparation:

Preparation: Clean the scampi tails by dividing the cleaned tails from the waste. Fry 1 clove of garlic in oil and butter, add the scampi waste, salt and pepper, add the tomato, pour over water and cook for about 20 minutes. When cooked, crush the scampi waste with a wooden spoon so that it disperses all the juice, pass everything through a fine sieve, withdrawing the sauce into a bowl that we will use later. Fry half a clove of garlic in a saucepan with oil and butter, add the scampi, brown them, season with salt and pepper, add three tablespoons of tomato, then the previously pureed sauce. Cook the sauce until it shrinks, combine with the cream and season the trofie cooked in salted water.