Tuesday, October 1, 2013
Last week, when I wrote about a new friend, Eleonora, who hosts cooking classes and meals in her home in Rome, I got a lot of comments and emails. Not asking me for details about the classes and/or meals . No, everyone just wanted the recipe for that delicious looking plate of pasta.
So, by popular demand, I give you the recipe for the shrimp and pistachio pasta that Eleonora made for me.
Eleonora calls the dish “Spaghetti Dust & Sea” , which refers to the generous dusting of chopped pistachio nuts and the brininess of the shrimp. This is her original recipe, and is as easy as it is delicious. Of course, as always, when a recipe is this minimal much depends on the quality of the ingredients. The freshest shrimp, pistachio nuts from Bronte, in Sicily, and the best spaghetti you can find.
Grazie, Eleonora, for sharing! For the lunch in my case, and your recipe for everyone else.
spaghetti with shrimp + pistachio nuts
400 grams of spaghetti
400 grams of shrimp, peeled
120 grams finely chopped pistachios from Bronte, Sicily, plus a dozen extra, whole
1 clove garlic
1/2 finely chopped shallot
6 tablespoons extra virgin olive oil
Bring a large pot of salted water to boil. Add pasta.
While the pasta is cooking heat the olive oil in a pan large enough to hold all of the pasta later. Add shallot and garlic and heat gently until it just begins to color. Add the shrimp, and let cook only one minute, and then add half the chopped pistachios. Stir and turn off heat.
When pasta is cooked al dente, drain, and add to the shrimp. Turn on heat, stir and add the rest of the pistachios and a handful of whole pistachios.
Pistachios from Bronte can be hard to find, but are worth it if you can. In the States you can find them through Gustiamo (they are out of stock at the moment, but should be getting them back in shortly)