linguine con gamberi in zafferano

linguine with shrimp in saffron sauce


1     pound linguine
24   medium shrimp
4     large ripe tomatoes
1     medium onion
2     tablespoons capers
2     pinches saffron
1     tablespoons dry white wine
12   basil leaves
    tablespoons extra virgin olive oil
         sea salt
freshly ground black pepper

Peel the shrimp removing the outer shell. Slice down the back and pull out
the vein, then rinse. Slice the tomatoes in half, gently squeeze out the
seeds, and then coarsely chop. Finely dice the onion, rinse the capers and
tear the basil leaves.

Bring a large pot of salted water to boil, add the linguine and stir the
threads to prevent them from sticking.

Heat the olive oil with the diced onions in a large sauté pan over
moderate heat and cook the onions until they become translucent, then
add the white wine. Let simmer for a moment, add the chopped
tomatoes, capers, saffron, salt and pepper to taste. When the pasta is
about ready, add the shrimp and basil leaves to the tomato sauce, then
cover and remove from burner.
                                                            the food of the eolian islands and sicily

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