Sharpen the knife before starting to cook.

Prepare and slice 10 cloves of garlic. You can crush them if slicing is difficult.

Wash the scallions, then finely chop some and cut the rest into long pieces to infuse oil later.

Clean 3 shrimp by removing the heads and deveining them. Peel the shells and save the heads for the sauce.

Chop the peeled shrimp meat into small pieces.

In a pan, add a generous amount of olive oil, then place in the shrimp heads and the long-cut scallions. Infuse over low heat until fragrant.

In boiling water, add salt and cook the linguine for about 8 minutes.

Discard the shrimp heads and scallions that were used to infuse the oil, then add the sliced garlic and sauté gently over low heat to release its aroma.

Once the garlic is lightly cooked, crush 4 peperoncino pieces and add them, then sprinkle in a touch of black pepper and sauté again to deepen the flavor.

Add the uni soy sauce to the pan first and let it simmer to deepen the flavor. Then pour in a small splash of water, 2 tablespoons of heavy cream, and 1 pat of butter, allowing the mixture to gently simmer until the sauce comes together.

Once the sauce begins to simmer, add 1 tablespoon of sugar and stir until dissolved. Then add the chopped shrimp (from 3 pieces) and a splash of pasta water, letting it come back to a gentle boil.

When the sauce thickens slightly and the shrimp starts to cook through, add the cooked pasta and toss it in the sauce so everything melds together. Throughout this process, adjust the seasoning and consistency by adding more pasta water or a bit of plain water as needed.

Once the pasta begins to meld nicely with the sauce, grate in some cheese and continue stirring as it gently simmers to build richness. Then turn off the heat and use the pan’s residual warmth to mantecatura, mixing the pasta and sauce until they emulsify into a smooth, silky finish.

Transfer the finished pasta onto a plate, arranging it neatly.

Top with chopped scallions, cheese, and a pinch of black pepper to finish.