Linguine With Scampi

6 Fresh Scampi
Linguine Pasta
Canned Cherry Tomatoes
Garlic
Olive Oil
Salt & Pepper
2 Shots White Wine
Parsley





Serving For Two

1. Start by getting a pot full of water and put it on full heat.
2. Then start frying a finely chopped clove of garlic in some olive oil. This pan must be big enough for later to mix the pasta in. 
3. When the garlic is sizzling, throw in your 6 scampi (3 per portion) and let them fry. Make sure the garlic doesn't burn.
4. When they start changing colour and start becoming red/pink, add a couple of shots of white wine. Let the whine evaporate a little and add half a can of cherry tomatoes. Season the sauce with salt and pepper.
5. When the sauce comes to a simmer, add a glass of water, put a lid on the pan and turn the heat down to medium. 
6. When the water is boiling, add a pinch of rock salt and add around 140g of pasta. I know this sounds like a little, but this pasta dish is designed to be accompanied by a starter and a desert. If you want to only eat this dish, then add 240g of pasta.
7. When the sauce is ready and the scampi are cooked, turn off the heat and put the scampi in a dish.
8. When the pasta is al-dente, drain it and add it to the sauce. Add some finely chopped parsley, mix everything well together and when it's befriended with the sauce, dish up the pasta. 
9. Place the scampi on the top of the pasta and serve. 

Enjoy!