Region: Italy
Category: Pasta with Shellfish
Season: Summer
Difficulty: Labor Intensive
The velvety taste of this superb summer dish cannot but help you feel better. The taste goes right to that little spot in your brain that says “perfect flavor,” here shellfish seasoned with the aromatic herbs and vegetables. In addition, this recipe is also fast and easy to do.
Yield: Makes 4 servings
Preparation Time: 45 minutes
1 pound defrosted medium shrimp
2 cups water
1 pound scallops
3/4 cup extra-virgin olive oil
6 tablespoons dry white wine
Salt and freshly ground black pepper to taste
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 cup very finely chopped onions
2 garlic cloves, finely chopped
6 ripe plum tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a box grater down to the peel
2 tablespoons very finely chopped fresh basil
3/4 pound spaghetti
1. Shell the shrimp and put the shells in a small saucepan with 2 cups water. Turn the heat to high and as soon as it boils reduce to low and simmer while you continue working.
2. Set the shelled shrimp aside with the scallops in a bowl with half the olive oil and the wine. Add salt, but don't be timid with the salt–it will benefit the shrimp and not hurt anything else. Add the pepper, oregano, and cayenne.
3. In a large skillet, heat the remaining half of the olive oil over high heat, then cook the onions and garlic for 2 minutes, stirring constantly so the garlic doesn't burn. Add the tomatoes and cook for 1 minute, shake the pan and then pour in 1/2 cup shrimp stock and cook 2 1/2 minutes, stirring frequently. Add the shrimp and scallop mixture and cook for 4 minutes, stirring. Add the basil, stir, and remove the pan from the heat. Let the sauce sit while you finish preparing the pasta.
4. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing. Transfer the pasta to a serving platter and pour the sauce over it. Let the platter sit for 5 to 10 minutes before serving.
Posted: 12/21/2006
