| 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 |
tb |
Extra-virgin olive oil |
| 2 |
lg |
Cloves garlic; lightly crushed |
| 1 |
md |
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 |
ts |
Fresh marjoram leaves; (or 1/4 tsp. dried) |
| 6 |
qt |
Salted water |
| 1 |
lb |
Imported spaghetti |
|
|
Generous pinch of red pepper flakes |
| 4 |
md |
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 <Vondoop@aol.com> on Jan 12,
1998
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