LINGUINE WITH SHRIMP AND CALAMARI

SICK OF TURKEY?  BRACING YOURSELF FOR THE ONSLAUGHT OF RICH HOLIDAY DISHES?  I OFFER A PLEASANT RESPITE FROM INDULGENCE, A SIMPLE AND REFRESHING SEAFOOD PASTA, WHICH CAN SERVE AS A TEMPLATE TO OTHER SEAFOOD PASTA DISHES; THAT IS, FEEL FREE TO SUBSTITUTE OR ADD MUSSELS, CLAMS, SCALLOPS, OR FISH.  THE TECHNIQUE IS WHAT COUNTS HERE.  COOK THE SHRIMP AND CALAMARI SEPARATELY AND COMBINE AT THE LAST MINUTE WITH GARLIC, SCALLIONS AND PASTA.  THIS GUARANTEES THAT EACH ELEMENT RETAINS ITS INTEGRITY, ITS IDEAL TEXTURE AND FLAVOR.  YOU COULD ADD HEAVY CREAM OR PIECES OF TOMATO AT THE END, LEMON OR ORANGE ZEST.  BUT WHAT I LOVE ABOUT THIS PARTICULAR RECIPE IS THAT EXCEPT FOR THE KICK OF CHILI FLAKES, WHAT YOU TASTE IS THE SHRIMP, THE CALAMARI AND A WHIFF OF GARLIC.  WHO COULD ASK FOR ANYTHING MORE?
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