Gamberetti e Capellini
Serves 4
Recipe courtesy of Chef Ray Aparke, Euphemia Haye
White Wine, Garlic & Basil Sauce:
1 quart dry white wine
1 tbsp fresh basil, finely sliced as a chiffonade
1 cup fish stock
1/2 tsp cracked peppercorns
1 tbsp butter
1 bay leaf
1/2 cup olive oil
5 cloves garlic, minced using garlic press
2 scallions, sliced
1/4 tsp dried marjoram
Pasta:
16 jumbo shrimp, peeled and deveined
2 quarts fish or vegetable stock
1/2-pound capellini pasta
3 tbsp Italian parsley, finely sliced as a chiffonade
Bring all of the sauce ingredients to a boil in a large saucepan. Lower the heat to a simmer and reduce to 3 1/2 cups, then cool and reserve — the sauce keeps in the refrigerator for up to a week, and freezes well. Bring the fish stock to a hard boil. Add the capellini and stir with a pasta fork until the pasta is extremely al dente. Strain the pasta but do not rinse. Add 16-ounces of wine sauce into the pasta-cooking pot, then and add the shrimp and pasta back into the pot. Place the mixture on medium-high heat. Gently combine all of the ingredients and cook until shrimp are just cooked through. Fold in the parsley and serve immediately.
