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Ingredients


1 lb of dry spaghetti
4 ounces of rock shrimp
1 each anchovies filet under salt
1/2 cup of extra virgin olive oil
1 ounce of capers berries
1/2 bunch of Italian parsley
2 ounces of Kalalmata olives
2 each garlic gloves
1 each shallots
1 teaspoon of red crushed pepper
3 fluid ounces of white wine
1 cup of tomato sauce
sea salt and ground black pepper

Spaghetti with shrimp in a "Puttanesca" sauce.


Preparation

Start with cooking the thick dry spaghetti in a salted boiling water.
In a large skillet heat it up with the extra virgin olive oil, add first the thin sliced garlic gloves then add the fresh knife fine chopped shallots, then the chopped anchovies filet, follow with the capers and kalamata olives, sauteed together for few minutes to get the best flavors out of the ingredients, then de-glaze with the white wine, reduce, add some of the fresh parsley the raw and washed rock shrimp, then the tomato sauce, simmer for few minutes, at this point as soon the spaghetti is cooked al dente strained and sauteed them in the sauce, reduce by adding some of the cooking water of the pasta, presented in the middle of the dish pile it up with the tong and garnished with the rest of the chopped parsley


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