Linguine With Scampi, Fava Beans, and Cherry Tomatoes

Bring a pot of water to the boil and add salt. Parboil the fava beans for 40 seconds. Remove with a slotted spoon and cool under running water. Cook the linguine in the same water until al dente.

Clean and devein the scampi, setting aside the heads, claws and carapaces. Cut the scampi in half lengthwise and break up the shells with a knife. 

Roughly chop the shallot without peeling it. Heat a drizzle of oil in a large saucepan and add the scampi shells and the shallot. After one minute, add 2 Tbsp. Marsala and let evaporate. Add 2-3 ladlefuls of boiling water and crush the shells well with a spoon. Continue cooking for 5-6 minutes, adding another ladleful of boiling water after a few minutes. 

Quarter the cherry tomatoes and shell the fava beans. 

Strain the sauce and place it back into the pan. Cook the linguine in the sauce for a few minutes, then add the tomatoes and cook for 2 more minutes. Add the fava beans, a handful of basil, the scampi, and some grated lemon zest. Turn off the heat. Season with salt (if needed), pepper, a drizzle of olive oil and serve immediately.