Linguine with Spinach and Saffron-flavored Shrimp Broth
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

This is a simple pasta preparation that is excellent when served as a primo piatto before grilled swordfish or grilled shrimp during a summertime barbeque.  The linguine is finished in the pan with the broth so it absorbs the saffron-flavored shrimp broth. The shrimp broth is made by placing shrimp shells in some boiling water and straining it after 15 minutes.

[photo: Clifford A. Wright]

Yield: Makes 6 to 8 servings
Preparation Time: 20 minutes

Pinch of saffron, crumbled

3/4 cup shrimp broth

1/4 cup extra-virgin olive oil

4 large garlic cloves, finely chopped

8 salted anchovy fillets, rinsed

1 1/2 pounds baby spinach leaves, washed well

Salt and freshly ground black pepper to taste

1 1/4 pound linguine

1. Put the saffron in the shrimp broth to steep. 

2. In a large flameproof casserole, heat the olive oil over medium-high heat, then cook the garlic and anchovies until they melt into the sauce.  Add the spinach, stir to wilt slightly, and add the shrimp stock, then cook until the spinach is completely wilted, about 4 minutes.  Turn the heat off, season with salt and pepper, and leave until needed.

3. 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 still quite firm.  Drain without rinsing.

4. Transfer the pasta to the casserole with the spinach and cook over medium heat until the pasta is al dente in a few minutes.  Toss well and serve without cheese.

Variation: 

Note: 

Posted: 12/26/2006

Needed Recipes:

Shrimp or Lobster Stock

Shrimp or Lobster Stock