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Linguine con Gamberoni from the oldest restaurant in Venice, Italy
          

A recipe straight from Il Milion, the oldest restaurant in Venice as prepared by master Chef Roberto Bocus.


      Ingredients

For each serving:

1 whole garlic clove

2 tablespoons chopped fresh tomato

1/2 cup white wine

1 tablespoon tomato sauce

5 turns freshly ground pepper

1/8 teaspoon chili powder

3 shakes salt

6 - 8 prawns or large shrimp, heads on

Linguine for one

1 teaspoon chopped parsley

1/3 cup pasta water

1/2 cup arugula


      The Recipe

Put pasta water on to boil.  In a little extra virgin olive oil, brown garlic clove in a medium skillet.  Discard.  Add fresh tomato and cook one minute.  Add wine and tomato sauce, then season with pepper, chili powder and salt.  Add prawns and cook until pink, turning once.  Remove from pan and cover to keep warm.  Boil pasta about 7 minutes, or until al dente.  Add parsley and pasta water to skillet.  Stir in arugula and cook one minute.  Drain and add pasta, tossing to coat.  Place pasta on plate, arrange prawns on top and garnish with chopped parsley.  Recipe easily multiplied.  There, now you've made Chef Roberto's personal recipe, straight from Venice!


 

 

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Copyright © by Robin Benzle. All Rights Reserved