
Region: Italy
Category: Pasta with Shellfish
Season: Any
Difficulty: Easy but labor intensive
The long list of ingredients looks daunting, but this is in fact a very fast preparation. Shrimp is ideal with this zesty tomato sauce abundant with fresh herbs, though firm-fleshed fish such as swordfish or monkfish can be substituted. For a hotter taste add more chile. If you choose to use dried herbs the dish will lose some of its subtlety, but will still be good.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 30 minutes
1/2 cup extra-virgin olive oil
3 garlic cloves, finely chopped
6 tablespoons finely chopped fresh parsley
20 leaves fresh basil, finely chopped
1 tablespoon fresh marjoram or oregano, finely chopped
1 tablespoon fresh thyme
1 to 2 dried red chiles
2/3 cup dry white wine
1 pound plum tomatoes, peeled, seeded, and chopped
3 pounds fresh shrimp with heads or 1 1/2 pounds defrosted shrimp, heads and/or shells removed and saved for making stock
Salt and freshly ground black pepper to taste
1 pound spaghetti
1. In a skillet, heat the olive oil over high heat with the garlic, parsley, basil, marjoram, thyme and chiles for 1 minute, stirring. Add the white wine and continue cooking over high heat until almost evaporated, about 3 minutes. Add the tomatoes and continue cooking until soft and dense, stirring occasionally, about 7 minutes. Add the shrimp and season with salt and pepper. Taste the sauce and adjust the seasoning if necessary. Cook for 3 minutes, then remove the chiles and discard.
2. 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 bowl or platter and toss with the shrimp sauce and serve immediately.
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Posted: 12/21/2006