Profumo di mare

Put the olive oil in a large pan and add the vegetables, cut into pieces. Quickly fry without browning and then deglaze with prosecco or white wine. Add the fish stock until all the vegetables are covered. Allow to reduce slowly to half and then set aside for further use.

Get some zest of the lemon and then cut into slices. Put the olive oil in the pan and let it get hot. Put the lemon slices in the pan and let it simmer for a while. Then some fish broth. Let it get hot and then add the pasta. The pasta absorbs the moisture and always add some moisture until the pasta is al dente. Then add the shrimp, olives and the lemon slices. Cook until the shrimp are tender.

Finish with the lemon zest, mint and the ricotta salata.