| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| linguine con gamberi in zafferano linguine with shrimp in saffron sauce ingredients: 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 2 tablespoons extra virgin olive oil salt and freshly ground black pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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. |
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| Renato Guttoso |