- 1 Tbsp. + 1/4 cup good quality olive oil
- 8-10 medium shrimp, deveined and optionally shelled
- 2-3 large cloves of garlic, sliced
- 1/4 cup white wine
- 2 large, ripe, flavorful tomatoes, seeded and cut into bite-size chunks
- Juice of half a lemon, optional but recommended if the tomatoes and/or the wine don't have much acid in them.
- Salt and freshly-ground black pepper
- Generous handful of fresh basil leaves, torn or julienned
- Generous handful of fresh parsley leaves, chopped
- 7 oz. spaghetti
- Heat 1 Tbsp. olive in a non-stick pan over medium heat. Add shrimp and saute until just cooked through, about 1 min. per side. If cooking them in their shells, you may need 30 sec. longer per side. Remove and set aside.
- Cook spaghetti in a large pot of salted boiling water until al-dente.
- In a deep saute pan or skiller, heat remaining 1/4 cup olive oil over medium-low heat. Add garlic slices and cook until they just begin to change color.
- Add the wine and turn the heat to medium high. Careful: it is probably going to sputter. Let it bubble for a while. Do not let it boil off completely.
- Add the tomato chunks, stir once or twice and immediately turn off the heat -- the idea is not to cook the tomatoes. Add the lemon juice, if using. Season generously with salt and pepper.
- Add the cooked spaghetti to the pan. Timing note: Ideally, they should be just done at this point. You want to time things such that you are draining them while the wine is reducing. Add the shrimp and fresh herbs. Toss well.
Serve with crusty bread. For a little extra zing, sprinkle with hot red pepper flakes.
Serves 2 as a main course.
Wine: Pinto Grigio.
From the No One Really Needs an SUV department:
On the way to work this morning, saw a VW Golf, early-00s generation, with a kayak, a Thule clamshell container and a mountain bike all comfortably attached to the roof rack. Who says a large vehicle is required to transport outdoor gear?
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