Ingredients for 4 portions:
240 g squid ink “black” linguini
garlic, EVO oil, and chili pepper to taste
160 g shrimp, peeled and deveined
1 lime
salt
100 g Pachino cherry tomatoes

PROCEDURE:

With a sharp knife, cut the shrimp finely to obtain a tartare, season with salt, EVO oil, the juice of the lime and a liberal grating of zest. Allow to stand for circa 1 hour, refrigerated. In a deep pan, heat oil, garlic, and chili pepper until the garlic is golden. Add the centrifuged tomatoes and then the uncooked linguini. Season with salt, cover with water, and simmer until the linguini are cooked to taste, stirring frequently as for a risotto.
Stir in a light bisque prepared with the shrimp shells. Serve topped with a quenelle of shrimp tartare.