Posted by: RisaG 11-12-99 7:44 PM
Linguine with Shrimp Sauce
Recipe By : Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Amount Measure Ingredient, Preparation Method
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3 tbsp. extra-virgin olive oil
1 cup onion or shallot, chopped
2 large cloves garlic, minced or crushed
2 bay leaves
1 tsp. dried oregano, crumbled
1 tsp. dried basil, crumbled
1/2 tsp. dried red pepper flakes
1/4 tsp. dried rosemary, crushed
1 tbsp. all-purpose flour
1 (8 oz.) bottle clam juice
1/2 cup dry white wine, + 2 tbsp.
1 (28 oz.) can peeled whole tomatoes, chopped with juice
2 tbsp. tomato paste
1 tbsp. sugar
2 tsp. salt
1/4 tsp. black pepper
1 lb. linguine or thin spaghetti
1 lb. medium shrimp, shelled & deveined
1/2 cup fresh parsley, chopped
1 tbsp. butter
1 tbsp. fresh lemon juice
Parmesan cheese, freshly grated
Spoon olive oil into a nonreactive saucepan set over moderate heat. Add shallots, garlic, bay leaves, oregano, basil, red pepper flakes, and rosemary and saute until softened, about 5 minutes.
Stir in flour and cook for 1 minute. Pour in clam juice and 1/2 cup of white wine; stirring constantly, until it comes to a boil. Cook until thickened slightly, about 5 minutes.
Stir in tomatoes, tomato paste, sugar, salt, and pepper. Bring to a boil over moderate heat. Reduce heat to low and simmer gently, stirring frequently, about 30 minutes to blend flavors and thicken slightly.
Meanwhile, bring a large pot of lightly salted water to a boil. When sauce is almost done, add linguine and cook until tender but firm to bite. Drain.
While pasta cooks, cut shrimp in half and pulse in a food processor until coarsely ground. Add shrimp and remaining 2 tbsp wine to sauce and cook just until shrimp turn opaque, about 1 minute.
Remove from heat and stir in 1/4 cup of parsley, butter, lemon juice.
In a large bowl, combine pasta and sauce and toss well.
To serve, top each portion with a little of remaining parsley and pass Parmesan.