Linguine e Gamberetti
Linguine and Shrimp
by James Belardo
Adding shrimp or prawns to the classic Aglio e Olio pasta sauce creates a wonderfully delicious and classic variation.
1.5 pounds shrimp
2-4 cloves of garlic (depending on size of cloves)
2-4 anchovies (in oil, minced)
3/4 cup cherry tomatoes (halved)
6 tbsp extra-virgin olive oil
1 cup white whine (Pinot Grigio)
Italian flat-leaf parsley
Salt and pepper to taste
Peperoncino Fiocchi (hot pepper flakes) (optional)
Lemon Juice 1/2 lemon
Linguine, Spaghetti or Spaghettini
Suggested Toppings and Garnish
Italian-style seasoned breadcrumbs and a sprig or two of Parsley
1. Cooking your pasta (al dente) – just before you add the pasta to the salted boiling water you can begin making the sauce.
10. While plating, sprinkle with seasoned breadcrumbsTips
Try folding in some fresh arugula before serving.
The Grape Gourmet
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