Wednesday, December 31, 2008
Special dinner: Pasta with Shrimp, Clams and Artichokes
I learned this recipe at the 3rd Annual Feast of the Seven Fishes Festival in Fairmont. The co-founder's father taught it. His tasted way better than what I made last night. Buttery. I'm not sure if he added butter because people were so loud and rude that I missed a lot of his presentation unfortunately. Even if I missed something, what I made still tasted pretty good. I used a whole pound of pasta and we have a couple of lunches' worth of leftovers. It was easy to make, too, and just expensive enough to feel like a splurge.
PASTA WITH SHRIMP, CLAMS AND ARTICHOKES
From Larry Colaianni
1/4 cup olive oil, divided
1 8-ounce package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp, peeled and deveined
1 can of clams
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Bring a large pot of salted water to a boil. Cook pasta in boiling water according to directions or until al dente. Add a small amount of oil to cooking water to prevent pasta from sticking. Drain and set aside.
Heat remaining olive oil in a 10-inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is soft but do not let the garlic burn. Add shrimp and cook for 3 to 5 minutes or until pink. Remove shrimp from the skillet, and set aside.
Add the wine, parsley, artichokes, basil and pepper flakes into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp and clams and continue cooking until heated through, about 2 to 3 minutes. Serve the shrimp and clam mixture over the pasta. Sprinkle with Parmesan cheese and chopped herbs.