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Rock Shrimp and Fusilli Adriatic
From "'Marilyn, Are You Sure You Can Cook?', He Asked" (Ten Speed Press)
You will think you are eating something that was pulled from the Adriatic just five minutes before. I like to serve this with a simple bruschetta: just a toasted piece of rustic bread rubbed with a clove of garlic.
Bring a very large pot of salted water to boil for cooking the fusilli.
Cook for about 8 minutes, or until soft (you do not want the pasta al dente for this dish)
Drain well and turn out into a large, warmed mixing bowl.
While the pasta is boiling, bring to a very slow simmer (small bubbles) in a saucepan:
Add (to the fish stock) and simmer for 30 to 45 seconds only, until barely opaque (do NOT overcook):
With a slotted spoon, transfer the seafood to the bowl of pasta. Immediately add:
Toss quickly and thoroughly, getting the olive oil and juices well-distributed throughout the pasta. Immediately transfer to warmed plates for serving and top evenly with:
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