Linguine with Shrimp Sauce
Fresh celery leaves add a bright, fresh taste and a few chopped stems a bit of crunch to this quick pasta. Everything gets tossed together briefly in the skillet until the flavors of the sauce are absorbed by the linguine. The entire dish takes less than thirty minutes to prepare.
Prepare this dish only when tomatoes are in season. Canned tomatoes will make the flavor and consistency heavy.
1 pound medium shrimp, shelled and deveined, cut into 1/2-inch pieces
1/3 cup olive oil 3 large garlic cloves, finely chopped
Salt and freshly ground pepper, to taste
4 to 5 ripe plum tomatoes, diced (about 2 cups)
1/4 cup capers, drained and chopped if large
1 pound linguine or spaghetti
1/2 cup chopped celery leaves, with some stems
1. Bring a large pot of cold water to a boil. Pat the shrimp pieces dry.
2. In a skillet large enough to hold all of the ingredients, heat the oil over medium heat. Add the shrimp, garlic, salt, and pepper. Cook, stirring frequently, until the shrimp are lightly browned, about 3 minutes. Add the tomatoes and capers. Cook, stirring, for 1 minute.
3. Add salt and the linguine to the water. Cook, stirring frequently, until the linguine is al dente, tender yet firm to the bite. Drain, reserving some of the cooking water. Add the linguine and celery leaves to the shrimp mixture.
4. Toss for 1 minute, adding some of the cooking water if needed. Serve immediately.
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Excerpted from A FRESH TASTE OF ITALY by Michele Scicolone Copyright© 1997 by Ouida Sebestyen. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.