John Myers
Ingredients for 4 servings:
- 500g linguine
- 1 can saffron threads
- 2 carrots
- 1 zucchini
- 1 stalk(s) celery
- 4 spring onions
- 1 garlic clove(s)
- 2 tomatoes, peeled, from the can
- 2 tbsp tomato juice from the can
- 3 tbsp water from the pasta, possibly more
- 250 g shrimp(s), frozen
- 6 tsp pesto genovese
- n. B. Salt and pepper from the mill
- e.g. chili, dried
- 3 tbsp olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Trenette Gialle con Verdura e Gamberi from Liguria
Peel the carrot, rinse the zucchini, and slice both into long strips using a vegetable peeler. Remove the strings from the celery and also slice them into thin strips. Cut the spring onions into larger pieces, then into strips. Dice the tomatoes into small cubes. Peel and finely chop the garlic clove; do not press it through a garlic press. Bring water with plenty of salt to a boil. Add the linguine and saffron threads and cook according to the package instructions until al dente. Meanwhile, heat the olive oil in a deep, lidded pan and reduce the heat to medium. Sauté the celery strips first, followed by the carrot strips and then the garlic. Next, add the diced tomatoes with 2 tablespoons of canned tomato juice and 3 tablespoons of the pasta cooking water, cover, and simmer gently for about 4 minutes. Now add the zucchini and spring onion strips. Season with salt and pepper, then cover and simmer for another 5 minutes over low heat. If there’s too little liquid, add a little more of the cooking water a spoonful at a time. It shouldn’t create a real sauce, but the vegetables shouldn’t burn either. In a second pan, briefly fry the thawed shrimp in a little olive oil; don’t overcook it, or they’ll become tough. Drain the pasta and immediately add it to the vegetables. Season with salt, pepper, and a little dried chili, and toss everything together. Stir in the pesto, add the shrimp, and mix well. Serve immediately and enjoy.
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