Linguine with Shrimp from the Oldest Restaurant in Venice, Italy

Chef Roberto Bocus teaches you his recipe from his historic restaurant.


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 jumbo shrimp or prawns, heads on

Linguine for one

1 teaspoon chopped parsley

1/3 cup pasta water

1/2 cup arugula


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 shrimp and cook until pink, turning once.  Remove shrimp 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 shrimp on top and garnish with more chopped parsley.  Recipe easily multiplied.  There!  Now you've made Che3f Roberto's personal recipe straight from Venice!