| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 6 |
tb |
Virgin olive oil |
| 4 |
|
Garlic cloves; thinly sliced |
| 2 |
|
Fresh anahiem chilies; cut 1/4" rounds |
| 2 |
c |
Dry white wine |
| 2 |
tb |
Unsalted butter |
| 1 |
lb |
Fresh rock shrimp |
| 1 |
lb |
Spaghettini |
| 1 |
bn |
Arugula; washed, spun dry, |
|
|
And chopped into 1/2" ribbons |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch sauté pan, sauté garlic in virgin olive oil over
moderate heat until lightly brown (about 1 minute). Add chilies and
continue cooking (about 30 seconds). Add wine and butter and bring to a
boil. Add rock shrimp, stir to coat with wine mixture, reseason with salt
and remove from heat.
Boil spaghettini according to package instructions (about 8 to 10 minutes).
Drain pasta in colander over sink and add to shrimp pan. Stir gently until
spaghettini are coated with sauce and toss in arugula. Stir quickly to mix
and just wilt about 30 seconds. Check for seasoning, pour into large
serving bowl and serve immediately.
Comments: The original recipe title as listed is "Spaghettini With Rock
Shrimp, Anahiem Chilies And Chopped Arugula".
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5636)
Per serving: 315 Calories (kcal); 26g Total Fat; (96% calories from fat);
trace Protein; 2g Carbohydrate; 16mg Cholesterol; 7mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Recipe by: Mario Batali
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