Wednesday, December 13, 2006

Linguine vongole, NO clams, please

"I want to order a plate of Won Ton noodles, without the Won Ton"..."Give me a pizza, no toppings, no cheese please". Try ordering this way in anywhere, and I bet you'll get that nasty look that says "Are you trying to be funny or what?!"

Ok, I'm cooking linguine vongole this time, NO CLAMS! Scusilo, hello ? But I'm using exactly the same key ingredients (minus the clams) required of a vongole dish! Olive oil, garlic, white wine etc. A shrimps on hand is worth a clam I do not currently have. Alright, have some Linguine Gamberetto instead.

Linguine gamberetto (serves ~2-3, as a main dish)
-1/2lb linguine
-1/2lbs medium-sized uncooked shrimps
-1-2tbsp olive oil
-3 cloves garlic, minced
-1/2cup white wine
-some broccoli florets, blanched and chopped to smaller bite-size pieces
-some mini sweet peppers, julienned to strips
-1tsp dried oregano
-red pepper flakes, to taste
-salt and pepper, to taste

1.Cook the pasta, about 7-9 mins, in salted boiling water until al dente
2.In a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for ~ 1min
3.Add the oregano, shrimps and wine, and cook over medium heat until the shrimps are cooked (turn pinkish red)
4.Add in blanched broccoli and sweet peppers and stir-fry lightly for 1min
5.Drain the pasta, reserving a small cup of pasta water. Add the pasta to the shrimp mixture in the pan, and mix well, adding a little of the pasta water if the mixture seems dry.
6.Serve immediately

Alternatively, if you have already done up some grilled shrimps, you can skip step 2. and step 3., just add the wine to the grilled shrimps to deglaze, and continue from step 5.

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