Mantis Shrimp Spaghetti

?      8 mantis shrimp

?      4 cups cold water (1 liter)

?      1 carrot

?      1 onion

?      1 small bunch of parsley

?      2 eggplants

?      4 tablespoons extra virgin olive oil

?      1 clove of garlic, minced

?      A pinch of chili pepper

?      Spaghetti alla chitarra

?      Salt to taste

1. Mantis Shrimp Broth:

?      Cook the shrimp scraps, carrot, onion, and parsley in 4 cups of cold water (1 liter) for one hour. Strain and set aside the broth.

2. Eggplant Purée:

?      Bake the eggplants in the oven at 400°F (200°C) for 35 minutes. Peel them and blend with olive oil and salt.

3. Preparing the Base:

?      Sauté the minced garlic and chili pepper in 2 tablespoons of olive oil. Add a ladle of the shrimp broth.

4. Cooking the Spaghetti:

?      Cook the spaghetti alla chitarra in salted water, drain halfway through cooking, and finish cooking in the pan with the base, adding the shrimp broth.

5. Adding Shrimp and Eggplant:

?      Add the shrimp pieces and 2 tablespoons of the eggplant purée to the spaghetti. Toss everything together.