Pre-heat the oven to 375° F. Make the spaghetti according to package directions. On a baking sheet, arrange the shrimp in one layer. Drizzle 3 Tbsp. extra virgin olive oil over the top and add a pinch of kosher salt and cracked black pepper. Mix to coat the shrimp with the oil. Bake for 12 to 15 minutes. Remove from oven, cover lightly with foil, and set aside. In a cold cast-iron skillet or frying pan, add the pancetta, and turn the heat to medium. Sauté the pancetta until it just starts to turn crispy. Add the sage leaves and saute until the pancetta is crispy-crunchy. Add the roasted shrimp and mix. Clean the asparagus and remove the stems. Blanche them for 3-5 minutes and rinse under cold water. In a food processor, mix together the basil leaves, garlic cloves, butter, pine nuts, salt, and pepper to make the pesto. In a large bowl, mix the spaghetti with the pesto sauce and cheese. Keep 2 Tbsp. pesto for decoration. Place a ring mold in the middle of a plate. Twirl some spaghetti and place in the bottom of the mold and about ⅔ up the side. Add a layer of shrimp. Add another layer of spaghetti and some pesto sauce on the top. Decorate with shrimp and asparagus. Sprinkle with olive oil and some roasted pine nuts.
1½ cups warm water 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 22 ounces all-purpose flour, approximately 4½ cups 2 ounces unsalted butter, melted Vegetable oil, for pan 10 cups water ⅔ cup baking soda 1 large egg yolk beaten with 1 tablespoon water Truffle salt, cayenne salt, smoked chili salt, lime salt, an herb salt Directions: Combine the water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl, and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 450° F. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 24 equal pieces. Roll out each piece of dough into a 6-8 inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. Place the pretzels into the boiling water, 3 at a time so as to not crowd the pretzels, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Jalape ñ o Cheese Sauce
