Making:

Pour the scialatielli into boiling water and cook for 6 minutes. Meanwhile, pour some oil into a pan, together with the poached garlic and the chili pepper.

Then carve the scampi while the garlic browns, and add them to the pan. Then turn them over together with the porcini and a few hand-crushed tomatoes, with a little cooking stock and a pinch of salt.

Remove the scampi from the pan and pour the pasta just removed from the pan into it. At the end of cooking, plate the scialatielli and add the scampi with basil and a little oil.

Your first course is ready, all you have to do is taste it!