Scrimp or scampi on spaghetti
In a pan fry 2 cups of scrimp or scampi shells and heads with one packet of chicken necks.
Add three cups of water and simmer for five minutes.
Strain out the solids:
In the same pan simmer the stock with ‘some’ of the following for a few minutes:
½ cup sundried tomatoes.
¼ cup chopped herbs.
A few knobs of butter.
Four cloves smashed garlic.
A teabag of herb.
A splash rice wine.
Zest to taste.
½ teaspoon miso.
A few splashes light soy sauce.
A few splashes xo sauce.
Thicken slightly with cornflour.
Serve four servings of spaghetti with the following:
Four small servings of seared scrimps or scampi.
The sauce.
