The tails of the local shrimps are called moleche or molecche in the coastal areas of Le Marche, and are much sought after and greatly appreciated for their delicious sweetness. This is a very simple combination of tastes and textures, put together to create a sumptuous pasta dish. Using empty, clean scallop shells - known locally as scrigno di Venere (Venus’s casket) - is one way in which pasta dishes such as this one often get served in Le Marche and also further south along the same coastline in the Abbruzzi. It looks pretty, and the pasta stays wonderfully hot, but of course you can serve it in a standard bowl.
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