Shrimp scampi with angel hair cooked in the sauce

Peel the shrimp and cut them into half to three quarter inch pieces with an oblique cut, cutting in alternating diagonals: cut, turn 45 degrees, slice through the middle of the previous cut.

Stir 3 g of salt through the cut shrimp and chill in the fridge.

Set a heavy bottomed pot over medium heat, add the olive oil, then the finely diced shallots, garlic and a small pinch of salt.

Sweat five to six minutes until softened and translucent, with no caramelization, which would make the sauce taste sweet and dark.

Add the chopped Calabrian chilies and sweat two minutes more, until the oil smells fruity and spicy and has turned orange.

Add the white wine, bring to a simmer and reduce until nearly dry, about two minutes.

Add the clam juice and bring to a spirited simmer.

Add the dry angel hair straight into the liquid and stir with tongs to submerge. Cooking it in the sauce keeps the temperature lower so it cannot overcook, keeps it lubricated so it does not stick, and lets it absorb the liquid.

After about 30 seconds it is limp and bendy; keep moving pasta from the bottom to the top for about two minutes.

Add the chilled salted shrimp and a little more clam juice, and stir. Add more clam juice, stock or water if it dries out, until the shrimp turn from clear to orange-pink.

When the noodles are just al dente and the shrimp are about 60 percent cooked, add the cold cubed butter, the finely chopped parsley and the zest of half a lemon.

Stir hard to emulsify the butter rather than just melt it. Melted without agitation it will not combine with the water in the sauce and the result breaks. The sauce is right when it is opaque with a soft sheen rather than a glossy shine.

Add a last splash of clam juice if needed and toss to emulsify further.

Twirl the pasta into a low bowl, top with shrimp pieces, add chopped parsley and shower with ground aged parmesan.