Gambretti Cu Linguine
- I lb linguine
- 1 lb fresh shrimp with head on
- 1 clove garlic
- Olive oil
- salt pepper
- water
- Dehead all the shrimp and shells them, leaving only the tails (use leftover heads and shells for a later stock). Bring pot of water to a rolling boil add salt to water. In a saucepan warm up oil with galic clove and 3 or 4 shrimp heads add some salt and taste.Turn garlic and shrimp heads a few times and when nice and shrimpy remove heads (I recommend sucking out all the good stuff before you discard). Add some of the pasta water maybe half a glass or something and after it comes to a lite boil turn off heat. In the other pot, add pasta to water (no oil!) and stir and stir until al dente.Remove with collander. Turn the burner for sauce back on adding your shrimp and pasta and toss until shrimp are done and pasta has been coated with beautiful shrimpy sauce. Serve in bowl with NO cheese. Enjoy
i, shrimp, clove garlic, olive oil, salt pepper, water
Taken from www.epicurious.com/recipes/member/views/gambretti-cu-linguine-50025878 (may not work)