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Rock Shrimp and Fusilli Adriatic
From "'Marilyn, Are You Sure You Can Cook?', He Asked" (Ten Speed Press) Serves 4 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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