Wednesday, January 21, 2009

tagliatelle al nero

ok, the cellphone photo could be better...but it would be hard to improve on the pasta. the tagliatelle is made from squid ink; with the shrimp and fennel it is out of this world.

80z tagliatelle black, squid ink, pasta
1 dozen shrimp, peeled and cleaned
*(frozen shrimp are great to keep on hand- there's very little difference)
14oz can crushed tomatoes
2 garlic cloves, smashed
1 c. thinly sliced fennel
1/4 c. parsley, chopped
1/2 c. cream
3 T. olive oil
salt & pepper

Salt & boil the pasta water. If shrimp are fresh, clean & de-vein them; if frozen, place in a bowl of warm water to defrost. Place garlic and fennel in a deep saucepan with 2 Tbsp olive oil on low heat. Simmer until soft but not brown, then add the wine, crushed tomatoes, parsley and cook for 5 minutes. Add the cream, stir gently, and place shrimp in the pan. Cover and cook the sauce 5 minutes more (shrimp should be cooked tender, not too firm). The pasta timing is also important- check before draining to make sure it's al dente. Toss and serve right away. ** You can add a splash of white wine to the sauce with the tomatoes if you like-..I do ;-)*

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