Yield: 6 Servings
|\N 4||cloves garlic -- crushed|
|\N 1||cherry pepper -- seeded and|
|\N 4||mint leaves -- minced|
1 lb shrimp
1 lb spaghetti
6 TB olive oil
1 TB shallot -- minced
: salt and pepper
1 c white wine
18 fresh basil leaf --
2 TB Italian parsley -- minced
½ c boiling water -- from
: spaghetti pot
While bringing a large pot of salted water to a boil, peel, devein and halve the shrimp crosswise. Add spaghetti to the boiling water; stir occasionally.
Meanwhile, in a large pan, heat 4 tablespoons of the olive oil, stir in the garlic and shallots, and saute until the shallots are translucent. Add the cherry pepper and shrimp, taking care not to crowd the shrimp lest they steam in their own juices Saute for two minutes, add the wine, salt and pepper to taste, and boil 1 minute.
Remove shrimp with a slotted spoon; set aside.
Add the remaining 2 tbs. of olive o8il, basil, parsley mint and boiling water. Bring to a vigorous boil for 5 minutes, reduce the heat, and return the shrimp to the pan for a fewsecones. Pour ¾ of the sauce into a second pan; drain and stir the spaghetti into the second pan and toss over medium heat, mixing the sauce and pasta well. Sweve immediately, spooning on remaining sauce. Mis-typed by Jane Rosenberg-Coombs and Bette Davis Eyes 10/15/96 Recipe By :
From: Jfcoombs@... Date: Thu, 17 Oct 96 06:58:44 Pdt