| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1 | bn | Broccoli, 1 1/2 to 2 pounds |
| Salt | ||
| 1/2 | c | Olive oil |
| 2 | Cloves garlic, minced | |
| 1/4 | c | Oil-packed sun-dried tomatoes, chopped |
| 4 | Flat anchovies, chopped | |
| 1 | lb | Medium shrimp, peeled, deveined |
| 1 | lb | Pasta shapes, cooked according to package |
| 3 | tb | Red wine vinegar |
| 10 | Fresh basil leaves | |
| Minced Freshly ground pepper |
INSTRUCTIONS
1. Cut broccoli florets from stems. Peel stems with a vegetable peeler and slice into rounds. Cook florets and stems in a pot of rapidly boiling, salted water just until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Transfer to a large mixing bowl. 2. Heat 1/3 cup of the oil in a large skillet over medium heat. Add the garlic, tomatoes and anchovies. Cook and stir 1 minute. Add the shrimp; cook just until it turns pink. Transfer contents of skillet to the mixing bowl. 3. Combine remaining oil, vinegar, basil, salt and pepper in a small bowl. Add to mixing bowl and toss lightly. (Salad can be made several hours in advance; add the dressing just before serving.) Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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