Spaghetti With Shrimps And Black Olives

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains	Italian	Main dish, Seafood	4	Servings

INGREDIENTS

3	c	Poultry/Meat Stock, see
		recipe or a mixture of
		canned chicken or beef
		broth
1 1/2	lb	Jumbo shrimp, shelled and
		deveined
2/3	c	Dry white wine
6	T	Extra-virgin olive oil
2		Cloves garlic, lightly
		crushed
1		Onion, minced
1/4	c	Italian parsley, minced
1		Sprig fresh rosemary, 1/2
		tsp. dried
2		Fresh sage leaves, or 2
		dried sage leaves
1	t	Fresh marjoram leaves, or
		1/4 tsp. dried
6	qt	Salted water
1	lb	Imported spaghetti
		Generous pinch of red pepper
		flakes
4		Vine ripened tomatoes
		seeded and chopped or 6
		canned plum tomatoes
		crushed with juice
30		Italian oil-cured black
		olives pitted and
		chopped
		Generous amount ground black
		pepper
		Juice of 1/2 to 1 lemon
		Salt to taste

INSTRUCTIONS

Working Ahead: The sauce can be made early in the day to the point of
cooking the shrimps. Cover and refrigerate until 20 minutes before
serving. Cook the spaghetti and shrimps at the last moment, and serve.
Making the Sauce: Combine the stock, shrimp shells and wine in a
saucepan. Boil, uncovered, 10 to 15 minutes, or until reduced to  about
1 cup. Strain, cover, and chill until needed. Heat the oil in a
12-inch heavy saute` pan over medium heat. Cook the garlic, rubbing
the cloves over the bottom of the pan with a wooden spatula, until
they begin to color. Discard the garlic. Turn the hea tup to
medium-high to high, and quickly cook the onion, parsley and herbs 5
minutes, or until the onion is pale gold. Remove the pan from the
heat, and discard the rosemary and sage. Cover and set aside.  Cooking
the Pasta and Shrimp: Slip a serving bowl and shallow soup  dishes into
a warm oven to heat. Bring the salted water to a boil.  Drop in the
spaghetti, let it soften a few moments, and then stir to  separate the
strands. Cook at a vigorous boil, stirring frequently, 7  to 8 minutes,
or until tender but still firm to the bite. Drain in a  colander. As
soon as the pasta is in the colander, place the saute`  pan over
medium-high heat. Add the shrimps and red pepper flakes and  toss
quickly until the shrimps begin to turn pink, about 30 seconds.  Add
the reserved shrimp stock, and cook 30 seconds. Add the tomatoes,
olives, and black pepper, and cook over high heat another 30 seconds.
Watch the shrimps carefully, they should be tender and succulent, not
rubbery. If you have any doubt, stop the cooking by quickly adding  the
pasta. Turn the heat down to medium. Add the drained hot pasta to  the
skillet, and toss with lemon juice to taste. Add salt as needed.  Turn
the pasta into the warmed bowl, and serve in heated soup dishes.
(Cheese is not used with seafood sauced).  Suggested Wine: Pinot Grigio
or Chardonnay  NOTES : Using a poultry-based stock is an old trick to
bring out the  natural sweetness of shrimps and other shellfish. A
delicate, flowery  olive oil from Liguria blends well with the sauce.
Recipe by: The  Splendid Table - Lynne Rossetto Kasper  Posted to
MC-Recipe Digest V1 #1007 by Vondoop <[email protected]> on  Jan 12, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2603 Calories From Fat: 1800 Total Fat: 203g Cholesterol: 815.4mg Sodium: 8053.3mg Potassium: 786.4mg Carbohydrates: 36.7g Fiber: 5.4g Sugar: 3.2g Protein: 162.8g