LINGUINE WITH SHRIMP SCAMPI & HERBS

Normally I do not recommend cooking with extra-virgin olive oil. Save the good stuff for salad dressing, pasta salads, and finishing on already prepared food. This dish is cooked over medium heat and you can use extra-virgin olive oil.

Extra-virgin olive oil has a smoke point of around 350 degrees F.
Avocado oil has a smoke point of around 400 degrees F.
Peanut oil has a smoke point of around 435 degrees F.

½ lb linguine
4 T unsalted butter

2 T extra-virgin olive oil

½ medium yellow onion, diced

3 cloves garlic, minced

Pinch red pepper flakes

½ to ¾ lb large shrimp, peeled and deveined

Juice of 1 lemon
Zest of 1 lemon

½ cup white wine, such as Pinot Grigio or white vermouth

Sea salt and freshly ground black pepper

½ cup minced Italian parsley
2 T minced chives
6 large basil leaves, minced

Cook the linguine in boiling salted water until al dente, about 6 to 7 minutes.

Save ½ cup of the pasta cooking water.

In a large skillet over medium heat, add the butter and olive oil.

Add the diced onion and sauté for 3 to 4 minutes.

Add garlic, red pepper flakes, and shrimp.

Cook until the shrimp turn pink, about 3 minutes.

Add the lemon juice, lemon zest, wine, parsley, chives, basil, and pasta water.

Season to taste with salt and pepper.

Bring to a boil for a minute, then add the cooked and drained linguine.

Toss to combine.

Divide between two warm pasta bowls and serve.

Serves 2 as a main course and 4 as a first course (primi piatti)

SPAGHETTI AL POMODORINI FRESCHI - Spaghetti with Fresh Small Cherry tomatoes

Italian pasta dishes are the best when made with just a few fresh ingredients.  

I use Garofalo pasta, made since 1789 in Gragnano, a town near Naples, Italy.

It has a rough surface which holds sauce well.

You can buy it at many grocery stores in the USA.

½ lb spaghetti

2 t sea salt

¼ cup the best quality extra-virgin olive oil

2 large cloves garlic, minced or pressed

1 (10-oz) carton of cherry tomatoes, cut in half or sun ripened off the vine tomatoes

Sea salt & freshly ground black pepper, to taste

1 large bunch basil and more for garnish

Grated Pecorino Romano or Parmigiano-Reggiano cheese

In a large pot with boiling water, add the 2 teaspoons of sea salt.

Turn down heat, cover with a lid and let simmer until ready to boil your pasta.

Meanwhile, in a large skillet over medium-low heat, add olive oil and sauté garlic for 1 minute only.

Add tomatoes and sauté, while stirring, until you see the juices come out of the tomatoes, about 5 minutes.  

Season with salt and pepper, add the bunch of torn basil leaves and continue to sauté for another 5 minutes.

Gently mash tomatoes with a potato masher until desired consistency.

Meanwhile, return water to boil and cook spaghetti for 10 to 13 minutes, or until al dente.

Remove with tongs or pasta fork to skillet with tomato sauce.

Add a little of the pasta cooking water.

Toss with tongs until pasta is completely coated with sauce.

Add a tablespoon or two of grated cheese, several pieces of torn basil, and a drizzle of olive oil.

Buon appetito!

Serves 2