Linguine alla Cannavota

Ingredients

• 12 ounces medium,-size shrimp, shelled, deveined and cut into 1/2 inch pieces
• 2 cloves garlic, finely minced
• 1/3 cup brandy
• 4 cups imported Italian tomatoes and thier juice, put through a strainer or food mill to remove seeds
• Salt to taste
• Small pinch red pepper flakes
• 2 tablespoons heavy cream
• 1 pound linquine or spaghetti
• 2 tablespoons fresh parsley

Directions

Heat the oil in a large skillet over medium heat. Add the shrimp and cook 1 minute. Add the garlic, and stir once or twice. As soon as the garlic begins to color, add the brandy. Stir and cook until the brandy is reduced by half, about 40 seconds. With a slotted spoon, transfer the shrimp to a dish while you finish the sauce. Add the tomatoes, salt, and dried pepper. Cook, uncovered over medium heat for 5 - 6 minutes. Stir in cream. Lower heat to medium and cook 1 minute longer. Add the shrimp and stir for a few seconds, then turn off the heat offunder the skillet. While the sauce is cooking, bring a large pot of water to a boil. Add1 tablespoon salt and the linquine. Cook, uncovered over high heat until thepasta is tender, but still firm to the bite, al dente. Drain the pasta and add it to the skillet with the sauce. Turn the heat on again under the skillet to medium and add the parsley. Mix everything quickly until the pasta is coated with the sauce. Serve at once.

Submitted 6/13/05.
Source: Biba'a Trattoria Cooking
Submitted By: Joy Bowers
ebowers@matnet.com
Linguine alla Cannavota