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Linguine with Rock Shrimp Bolognese
From Tavern on the Green by Jennifer Oz LeRoy and Kay LeRoy
Elegant yet hearty at the same time, this dish adopts the venerable Bolognese-making tradition and turns it on seafood for a lighter interpretation - with delicious results. Serve it in a large shallow bowl accompanied by Italian bread and mixed greens for a casual dinner party.
Serves 6 to 8
4 tablespoons extra-virgin olive oil
2 medium shallots, finely chopped
1 medium carrot, finely chopped
1 rib of celery, finely chopped
1/2 teaspoon chopped thyme leaves
3 garlic cloves, finely chopped
One 28 -ounce can and 15 - ounce can Italian plum tomatoes(preferably San Marzano), drained, seeded, and coarsely chopped
Salt and freshly ground black pepper
3/4 pound raw rock shrimp, or any peeled raw shrimp, very coarsely chopped
2 tablespoons Pernod
2 tablespoons coarsely chopped basil leaves
2 tablespoons coarsely chopped flat-leaf parsley
Kosher salt
1 pound imported dried linguine
About 1/3 cup (loosely packed) small basil leaves
Place a large saute pan or saucepan over medium-low heat and add 2 tablespoons of the olive oil. Add the shallots, carrot, celery, and thyme and saute, stirring occasionally, until softened, 6-7 minutes; add the garlic and cook for 1 minute more. Add the tomatoes, 1/2 teaspoon salt, and generous grinding of pepper; reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes, until the tomatoes have begun to soften and thicken. Remove the sauce from the heat and set aside, covered, at the back of the stove while you cook the shrimp and pasta.
Put a very large pot of water on to boil, for the pasta. Meanwhile, in a skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the shrimp, season with salt and pepper, and saute until only just barely pink, about 1 minute. Add the Pernod to the pan and deglaze, stirring for 1 minute only (do not overcook, or the shrimp will toughen); transfer the shrimp and liquid to reserved tomato sauce. Stir in the basil and parsley; taste for seasoning and adjust with salt and pepper.
When the pasta water is boiling vigorously, add 2 tablespoons kosher salt and the linguine. Cook the pasta until al dente, according to the package directions. Drain the pasta in a colander, shaking well.
Spoon half the shrimp Bolognese sauce into a warmed serving bowl, then top with drained pasta. Toss gently but thoroughly with tongs, then top the pasta with remaining Bolognese sauce and scatter with the basil. Serve at once.
Tavern on the Green
Jennifer Oz and Karen LeRoy
From its magical Central Park setting, the venerable Tavern on the Green has, since 1930s, hosted everyone from anonymous newlyweds to the late cultural icons Julia Child and Jacqueline Kennedy Onassis. For the first time, it shares recieps for its sophisticated comfort food - macaroni with wild mushrooms and three cheeses, eggs benedict with blood orange hollandaise, ideas to help you create your own speical event, and snippets of its daily life, past and present. Hardcover, 310 pp. $47.95.
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