It might seem overwhelming at first glance to prepare this type of dish, but I made this page to assure and demonstrate to you that it is in fact very simple. Clean the scampi, to remove the skin and the heads if not already done and then cook it in a small ladle with two carrots, some bay leaves, the tip of the asparagus, a little celery and throw in some water... et voilà!

Ingredients:

1 pound spaghetti pasta
1 pound scampi,
1/2 bunch of green asparagus,
1 leek,
salt, pepper,
white wine.
two carrots,
extra-virgin olive oil
2-3 bay leaves,
part of the asparagus,
celery and water.
parmesan cheese on the side for when its time to serve

Preparations:

Bring some water to a boil in your favorite pasta-cooking pot;
begin to cook the pasta once the water is boiling, until package-prescribed time is up.
Cut the asparagus in small bits and the scampi in two or three parts and reserve.
In a skillet, pour oil (3 to 4 tablespoons) and the very thinly cut leek.
When the leek starts to brown, add the asparagus. Season and cook a few minutes, then add some white wine.
Simmer under low setting to evaporate a little.
Cook for approximately 12-14 minutes under medium setting, until the liquid evaporates.
Extinguish the fire and add in the scampi (this way they do not dry off, they are cooked slowly),

When ready, strain the spaghetti (keep a 1/2 cup of the pasta boiling water) and drop them in that skillet. Pour in that 1/2 cup cooking water also. Mix gently.
Heat the meal with its pasta in that skilled for a few minutes and serve with a few sheets of fresh basil
and a trickle of extra-virgin  olive oil on each plate.

I recommend a white wine Chardonnay, served chilled, to accompany this spaghetti dish.