Shrimp Piccata Pasta

Yield: 4-6 servings

INGREDIENTS

1 pound dried linguine Salt 2tablespoons extra-virgin olive oil, divided use 1 pound large shrimp (26-30 per pound), peeled, deveined, halved lengthwise 4 garlic cloves, minced 1⁄8 teaspoon dried red pepper flakes 1⁄2 cup dry white wine 18-ounce bottle clam juice 3 tablespoons fresh lemon juice 3tablespoons capers, drained 1⁄3 cup chopped fresh parsley 4tablespoons unsalted butter, softened Salt and pepper to taste Cook’s notes: Be sure to toss the shrimp and sauce with the pasta immediately after draining. The hot pasta will heat the shrimp and melt the butter.

PROCEDURE

1: Bring about 4quarts of water to boil in large pot for pasta. Add pasta and 1tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to the pot (see cook’s notes). 2: Meanwhile, while waiting for water to come to a boil, heat 1tablespoon oil in large, deep skillet over high heat. Add shrimp and cook, stirring, until just opaque, about 1minute. Transfer to large plate. Heat remaining 1tablespoon oil in now-empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30seconds. Add wine, increase heat to high and simmer until liquid is reduced and syrupy, about 2minutes. Add clam juice and lemon juice, bring to boil and cook until mixture is reduced to 1⁄3 cup, about 8minutes. 3: Add capers, parsley, butter and shrimp and its sauce to pasta and toss to combine until butter melts and shrimp are warmed. Season with salt and pepper to taste, adding reserved cooking water as needed to adjust consistency. Source: “Big Flavors From Italian America” by America’s Test Kitchen