Pasta with Shrimp and Capers

Pasta Con Gamberi E Capperi

Cooking With Nick Stellino
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Ingredients:

3 quarts water (salt optional)
4 tablespoons olive oil
4 garlic cloves, sliced
2 tablespoons chopped shallots
2 teaspoons anchovy paste
1 pound raw shrimp, 12/25 count, shelled and deveined
1/4 teaspoon red pepper flakes
1/2 cup white wine
3 tablespoons capers
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons chopped fresh parsley
1 cup clam juice
1 cup Tomato Sauce
1 pound pasta -linguine, spaghetti or spaghettini

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Tomato Sauce

Serves 4 to 6

Printable Version

In a large pot, bring the water to a boil with or without the optional salt.

Put the olive oil, garlic, shallots and cnchovy past into a large saute pan and cook over medium-high heat untill the garlic starts to sizzle, about 2-3 minutes, stirring to mix well. Add the shrimp and red pepper flakes and cook until the shrimp turn pink, about 2 minutes. Pour in the wine and cook for 1 minute. Add all the remaining ingredients except the pasta, bring to a boil for 2 minutes, then reduce the heat and simmer for 1 minute. Turn off the heat.

Cook the pasta in the boiling water according to package directions until just tender. Drain, place it back in the pot and add the sauce, tossing until well coated. Cook for 2 minutes over medium heat until most of the sauce has been absorbed.

The pasta is now ready to be served. To congratulate yourself, steal a shrimp and enjoy it.