World Kitchen - Italy: Raw Shrimp Linguine
Reader's Digest UK|Reader's Digest October 2020
World Kitchen - Italy: Raw Shrimp Linguine
Chef Nicola Fanetti of Brace Copenhagen shares the recipe for the “subtly sweet and saline” fresh shrimp pasta
Chef Nicola Fanetti

Fjord shrimp and saffron dashi:

• 500g Fjord Shrimp (300g for dashi, 200g for serving)

• 1L water

• 40g lime juice

• 0.7g saffron

• 150g seed oil

• Salt

• Soy sauce

• Extra virgin olive oil

• Zest of one lime

Peel 200g of shrimp for the finished dish and refrigerate, reserving the shells and heads. Place the reserved heads and shells, and remaining 300g of shrimp into a smoker and hot smoke with wood chips for 10 minutes. Then dehydrate for 5 hours at 60°C in the oven.

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Reader's Digest October 2020