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| 2 1/2 x ca. 450 g | Fresh Fava Beans, in the pod |
| 3 Esslöffel | olive oil |
| 2 Teelöffel | Slivered Garlic |
| 2 x ca. 30 g | Pancetta Cut Into Tiny Dice, about 1/3 cup |
| 3/4 x ca. 450 g | Medium Size Shelled Shrimp |
| 1 Prise | (Big) Red Chile Flakes |
| 1 Esslöffel | Chopped Fresh Savory <<Or>> |
| 2 Esslöffel | basil chopped, fresh |
| 1/2 Tasse | Ripe Tomato, seeded, diced |
| 2 Teelöffel | lemon peel grated |
| 8 x ca. 30 g | Dry Orecchiette Pasta, , cooked al dente |
| | Rich Chicken, Shellfish Or Vegetable Stock, if desired |
| | salt |
| | pepper ground |
| | Shaved Parmesan Or Asiago Cheese |
| | Savory Or Basil Sprigs |
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Remove beans from the pod and drop into boiling salted water for 1-2 minutes. Strain and immediately drop into ice water to stop the cooking. When cool, drain and remove the tough bitter outer skin. Set beans aside.
Heat olive oil in a skillet and saute garlic over moderate heat until soft but not brown, add pancetta and saute 1 minute longer until translucent. Add shrimp, fava beans, chile flakes and savory and toss until shrimp just turn pink, 1-2 minutes. Add tomato, lemon zest and pasta and toss to warm through. If mixture seems dry, add a little stock. Season with salt and pepper and garnish with shavings of cheese and savory or basil sprigs.
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