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Asparagus and scampi pasta

Preparing this dish might seem a little bit intimidating at first glance, but I made this page to demonstrate to you how easy making this can be: it is in fact very simple. Clean the scampi, remove their skin and their heads if this is not already done and then cook it in a small skillet with two carrots, some bay leaves, the tip of the asparagus, a little celery then throw in some water... et voilà!


1 pound spaghetti pasta
1 pound scampi,
1/2 bunch of green asparagus,
1 leek,
salt, pepper,
1 cup 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


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 leek, sliced very thinly.
When the leeks start to brown, add the asparagus. Season and cook a few minutes, then the white wine.
Simmer under low setting to reduce the liquids a little;
approximately 12-14 minutes under medium setting, until the liquid evaporates.
Turn the heat off then add in the scampi (this way they will not dry off, they are cooked slowly),

When ready, strain the spaghetti (keep a 1/2 cup of the pasta boiling water) and pour them in that skillet. Pour in that 1/2 cup cooking water also. Mix gently.
Heat up the food with the pasta in that skillet for a few minutes and serve with a few leaves of fresh basil on top, to decorate,
and a few drops of extra-virgin  olive oil on each plate.

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