franco_medit, 7/7/00 3:45 am

Spaghetti with fresh tomatoes and shrimps (4 serving)

Time: 30 minutes

Ingredients:

4 fresh tomatoes, peeled and chopped (or 1 can chopped tomatoes)
1 lb unpeeled shrimps, small size
14 oz spaghetti or linguine
1/2 cup fresh parsley, finely chopped
2 cloves of garlic
3 tablespoons of extra virgin olive oil
white wine
salt and pepper

Stir in a large pan the tomatoes with the parsley and the cloves of garlic cut in big pieces. Fry with the olive oil, and add the shrimps. After 2 minutes pour in the white wine, and let the shrimps cook for another minute.

Take out the shrimps from the pan; remove also the garlic from the sauce. Peel the shrimps and put them back into the pan. Let the sauce cook until it reduces and becomes more dense. Remove the pan from the fire.

Bring a large pot full of water to a boil. Salt the water lightly and add the spaghetti. Stir immediately to separate the spaghetti strands and return to a boil. Boil until just tender to the bite, 8-10 minutes, or according to the package directions.
Two minutes before the spaghetti are ready, return the pan with the sauce on the fire; add the tomatoes, salt, pepper and the parsley. Drain the spaghetti, transfer to the pan and stir on the fire for another minute.
This is a rich meal (depending on how many shrimps you add!) and can solve your problems for a summer main course, to be coupled with a cold and sparkling white wine and followed by plenty of fruit and/or ice-cream...

Ciao from Roma Franco


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