The summer season in Emilia Romagna is the perfect time to enjoy orecchiette with scampi, a dish that embodies the freshness and richness of the sea. These small and delicious shellfish, with their tender and flavorful meat, pair wonderfully with the rustic texture of orecchiette, which impeccably holds the sauce. The preparation of this dish requires a quick cooking technique that allows the delicate flavors of the scampi to remain intact, enhanced by a sauté of garlic and a touch of white wine that elegantly deglazes. The presence of fresh tomato, Taggiasca olives, and caper flowers further enriches the dish, providing a balance of savoriness and acidity that makes every forkful a unique tasting experience. Orecchiette with scampi is a classic of Emilia's cuisine, often prepared during summer dinners when family or friends gather to enjoy a dish that celebrates conviviality and the freshness of ingredients. In some local variations, it is common to add chili for a spicy touch, or to substitute scampi with shrimp or other seafood, always maintaining the distinctive character of the dish. Served with a drizzle of raw oil and a sprinkle of fresh parsley, these orecchiette become a true symbol of Emilia's culinary tradition, perfect for an outdoor summer dinner or a Sunday lunch. With every bite, it's easy to be transported by the freshness of the sea and the simplicity of the ingredients, making this dish a must for lovers of quality cuisine.

In a pan, add a bit of oil and minced garlic and sauté briefly; add the scampi, deglaze with white wine, then add the tomato, olives, capers, salt, Tabasco, oil, and parsley, and let it cook for a few minutes. Drain the orecchiette and toss everything together in the pan with the sauce. Drizzle with raw oil and serve.