INGREDIENTS

• 500 g tagliatelle
• 400 g 7 THALASSES blanched peeled vannamei 30/50 shrimp
• 200 g guanciale (good quality smoked pancetta) cut into small cubes
• 1 clove garlic
• 700 g tomato sauce (recipe below)
• 150 ml fish stock
• 1 Tbsp parsley, finely chopped
• 1 tsp chives
• freshly ground pepper
• red pepper flakes (if you want a spicier taste)
• chilli
• thyme

For the tomato sauce

• 800 g crushed San Marzano tomatoes
• 10 g tomato paste
• 1 medium onion, finely chopped
• 1 tsp red chilli, finely chopped
• 1 clove garlic
• 1 sprig fresh thyme
• 50 ml white wine
• olive oil for sautéing
• red pepper flakes (if you want a spicier taste)
• salt
• 100 g parmesan cheese
• 50 g butter

METHOD

Start preparing the tomato sauce in a saucepan. Sauté the onion, garlic and chili in the olive oil, stirring, over a medium to high heat. Then add the tomato paste and de-glaze with the wine. Add the crushed tomatoes, thyme, and red pepper flakes. Season with salt and pepper and continue cooking over a medium heat for 20 minutes.

Bring a saucepan of water to the boil and cook the tagliatelle according to the instructions on the packet.
Sauté the guanciale in a heated frying pan for 4-5 minutes. Add the shrimp, half a clove of garlic, and the thyme, and continue for another 2 minutes.

Pour in the tomato sauce and wait for it to start bubbling. Remove the sauce from the heat and add the tagliatelle. Add the freshly ground pepper, butter and parmesan, and keep stirring. At the end, add the parsley. At the end, add the chives.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni