SHRIMP FRA DIAVOLO OVER LINGUINE
½ lb. linguine
1 lb. extra large shrimp
¼ cup extra virgin olive oil
½ cup dry white wine
½ cup clam juice, fish stock or light chicken stock, preferably homemade
2 shallots, minced, preferable but can do with out
3-4 garlic cloves, minced
2 cups tomato sauce, tomato puree, crushed tomatoes or chopped, canned whole plum tomatoes
1 Tablespoon chopped fresh oregano, or 1 teaspoon dried
1 Tablespoon chopped fresh basil or 1 teaspoon dried
½-1 Tablespoon crushed red pepper flakes
2-3 Tablespoons chopped fresh parsley
Salt and freshly ground black pepper
1. Place a large pot of water on high heat. Add 1 T. salt when wter reaches the boil point. Cook pasta according to package directions or until al dente. (Save a cup of the pasta cooking water)
2. Heat ¼ cup olive oil in large sauté pan. Add shallots and garlic. Cook until translucent, but not brown. Add the pepper flakes and cook a minute longer.
3. Add the tomato sauce, wine and clam juice to the shallot/garlic mixture. Stir to blend thoroughly. Add the oregano and basil. Bring mixture to a boil, and then reduce to simmer for 10-15 minutes.
4. Just before the pasta is finished cooking, add the shrimp to the sauce. Cook for 4-5 minutes until shrimp are just opaque. Season with salt and freshly ground black pepper. Drain pasta, reserving the cup of pasta water, and add the cooked pasta to the shrimp sauce. Stir to coat pasta and simmer a minute or two. If mixture to thick or dry, add a little of the pasta water. Add the parsley and check for seasoning.
Option – Make Lobster & Shrimp Fra Diavolo by adding 4 lobster tails – meat removed, split and sliced. Add with the shrimp.