Primo / First course
A rustic Adriatic first course inspired by the Marche coast: tender cavatelli coated in a light tomato, white wine, parsley, and mantis shrimp sauce, sweet, briny, and deeply aromatic.
Recipe video
Rinse the mantis shrimp gently under cold running water, then pat dry. With kitchen scissors, trim the sharp side edges and make a shallow lengthwise cut along the belly of each shell.
Separate 4 whole mantis shrimp for serving. From the rest, carefully remove the raw flesh where possible and keep both flesh and shells; the shells will flavor the sauce.
Warm the olive oil in a wide pan over medium heat. Add the garlic and optional chili, cooking for 30–45 seconds without browning.
Add the reserved shells and the 4 whole mantis shrimp. Sauté for 3–4 minutes, pressing the shells lightly with a spoon to release their juices.
Pour in the white wine and let it bubble for 2 minutes, until the alcohol smell fades.
Add the cherry tomatoes, salt, and pepper. Cook for 8–10 minutes, crushing some tomatoes so they become saucy but still fresh.
Remove the empty shells and discard them. Keep the whole mantis shrimp warm in the pan or on a covered plate.
Cook the cavatelli in salted boiling water until just al dente. Reserve 120 ml / 1/2 cup pasta water before draining.
Add the cavatelli and the mantis shrimp flesh to the sauce. Toss for 1–2 minutes, adding pasta water little by little until glossy and lightly creamy.
Turn off the heat, add chopped parsley, and adjust salt and pepper. Serve immediately with one whole mantis shrimp on each plate and a drizzle of olive oil.
