Linguine with Wild Gulf Shrimp & Asparagus
Serves 2 3/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined 1/2 lb. dried linguine 3/4...
Serves 2 3/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined 1/2 lb. dried linguine 3/4...
Fresh chopped sea clams are a sustainable fishery and are low in fat, full of protein, selenium, omega 3s, vitamin A, iron and niacin. On top of all that they are a great value!
At its best bottarga has a flavor that's deep and complex. It reminds me of a combination of some of my favorite things from the sea. It's briny with a nutty sweetness, smooth and buttery in texture with a slight bitterness to it.
At first I planned on making authentic Sicilian style sardines over pasta but thought improvising with ingredients we already had would be just fine.
Serves 2. The shell just slips off. No need for a utensil. No need to devein.
This recipe, inspired by a demonstration by Marcella Hazan, is one of the more unusual but delicious preparations I have...
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