The Literate Chef

In General Articles on November 6, 2012 at 5:30 PM

When I first published this over a year ago, it did not contain a picture. Having prepared this dish for guests over the weekend, I had my camera at the ready and am pleased to share this update with you

The Literate Chef

(Serves four)

Ingredients:

  • 3/4 cup + 6 tbsps. of extra virgin olive oil
  • 8 large cloves of garlic, sliced thin + 5 large cloves garlic, chopped fine
  • 1 tbsp. + 1 tsp. of hot red pepper flakes (omit the tablespoon if  not all are seafood lovers, see below)
  • 2 cans (35 oz.) San Marzano Tomatoes, drained (reserve liquid) and cut-up into large chunks
  • 1-pound dried Linguine (Barilla, DeCecco or other premium brand)
  • 25 to 30 (6-8 per person) Extra Large Shrimp (16/20 to pound size)
  • ½ cup dry white wine
  • 1 cup of San Marzano tomato liquid (only if sauce is too thick for taste)
  • 30 leaves of fresh Basil

Preparation:

These steps can be performed in advance

1.    Peel and devein the Shrimp, cover and keep refrigerated until ready to cook
2.    Bring large pot of water to boil, for the Linguine
3.    Heat 3/4 cup…

View original post 456 more words

  1. Can’t wait to have this thanksgiving weekend (hint hint!)

  2. Great looking dish. Even works on me this early in the morning:)

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