Linguine With Shrimp and Asparagus

• 1 pound shrimp
• 2 leeks, sliced and rinsed
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 2 cups chopped Italian tomatoes
• 1 teaspoon thyme
• 1 cup water
• 1 pound asparagus
• 2 tablespoons chopped Italian parsley
• 1 pound fresh linguine

1. Put shrimp in cold salted water for half an hour.
2. Remove and peel.
3. Saute leeks and garlic in two tablespoons olive oil until soft.
4. Add tomatoes, thyme and water and simmer gently for 20 minutes.
5. Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green.
6. Set aside.
7. Add shrimp to sauce, cook through, then add asparagus and parsley.
8. Correct seasoning.
9. Cook linguine in six quarts boiling salted water until al dente (takes only a few minutes).
10. Drain, place in heated bowl and toss with one tablespoon olive oil.
11. Drain linguine and toss with sauce.
12. Serve immediately.
13. Needs no cheese.

shrimp, leeks, clove garlic, olive oil, italian tomatoes, thyme, water, asparagus, italian parsley, linguine

Taken from cooking.nytimes.com/recipes/6424 (may not work)