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- Linguine with Shrimps in Saffron
- (Linguine con Gamberi in Zafferano)
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Ingredients:
1 lb linguine pasta
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 -
- Directions:
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- Peel the shrimp removing the outer shell.
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- Slice down the back and pull out the vein, then rinse.
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- Slice the tomatoes in half, gently squeeze out the seeds, and then coarsely chop.
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- 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.
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- Let simmer for a moment, add the chopped tomatoes, capers, saffron, salt and pepper to taste.
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- When the pasta is about ready, add the shrimp and basil leaves to the tomato sauce, then cover and remove from burner.
Cook the linguine 'al dente', drain and toss in the shrimp sauce over moderate heat, then stir and evenly combine the ingredients. Serve immediately.
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