FRESH & EASY
I’ve always been comforted by the thought that you can create your own family food culture, just as you can (to some extent, anyway) choose your own family.
I married into one with no food traditions to speak of, and envied those who were welcomed into large Italian families who prepare big, long lunches on Sunday afternoons.
I’ve always imagined instigating my own Sunday lunch, with its weekly ritual pot of tomato sauce simmering on the stove and kids assembling meatballs to drop into the pot.
I recently spent a week in Parma, Italy, where the average home cook is as likely to whip up a batch of fresh pasta dough as we are to roast a chicken.
I happened to be there for the Pasta World Championships. As 27 chefs from 20 countries prepared their dishes for the semifinal, we watched a recap of last year’s competition. In a room full of Italians who grew up learning to cook in their nonnas’ kitchens, a Japanese chef won the highest honour.
This year, chef Luca Torricelli of L’Argentino Restaurant in Lugano, Switzerland, was named champion of the 2014 Pasta World Championships for his Spaghetti Sicily Prawns with Mojito — a summery dish made with rum and fresh mint.
This bright shrimp pasta with fresh mint from the garden makes a quick meal perfect for eating on the patio.
Shrimp Mojito Pasta
I used the winning flavour combination to come up with my own family-friendly version, minus the rum — if you want to keep it in, add a splash to the sautéing shrimp and carefully flambé with a match or the flame of your stovetop. ½ lb. spaghetti or spaghettini extra-virgin olive oil, for cooking ½ lb. raw peeled, tail-on shrimp or small rock shrimp 2-3 garlic cloves, thinly sliced ¼-½ cup fresh mint leaves, torn or chopped ¼-½ cup fresh basil leaves, torn or chopped 2 tbsp. butter Squeeze of lime or lemon juice salt and pepper
In a large pot of boiling water, cook the pasta according to the package directions, or until al dente. Meanwhile, heat a generous drizzle of olive oil in a large, heavy skillet set over medium-high heat. Add the shrimp and cook, tossing until just pink. Add the garlic, mint, basil and butter and cook for another minute. Drain the pasta, reserving about half a cup of pasta water, and add the cooked pasta to the pan. Toss to coat, adding a splash of pasta water and a squeeze of lemon juice until it’s sauced to your liking.
Serves 4-6.