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Summer Pasta
I adopted this recipe from a magazine which is my favorite, "madame FIGARO japon" at a page 83, 2009/9/20, No.395 issue. The name of original is, "Penne Agli Scampi e Muscoli" and this is a tradditional of Liguria, Italy. But I have arranged it a little bit because I couldn't get scampi so I subustituted shrimp. Also, I used Sicilian tomato instead of cherry tomato. Our family planted Sicilian tomato in our garden this summer so I wanted to make this penne pasta using by this tomato. Sicilian tomato is suitable for bake. Then, I added white wine because I like to taste with wine. I've already made this recipe about 3 times in this month. Just few weeks ago, I ate this pasta w/my grandma and she also enjoyed it. I hope you'll like it, too! Ingredients
- Penne (boiled aldente)
- mussel (without shell, I used frozen)
- shrimp (I used frozen)
- Sicilian tomatoes - cut in halves
- caper : 1~2 teaspoon
- dried parsley (fresh is much better)
- garlic - chopped
- water : about 1/4 cup or than less
- olive oil : 3~4 tablespoon
- a pinch of salt
- Proper amount of white wine
- Proper amount of Parmesan cheese
Directions
- 1. Boil penne for aldente about 6~8 minutes and leave from the heat.
- 2. While boiling the pasta, cut tomatoes into bite-size and chopp garlic.
- 3. Spread the olive oil in a pan or pot and saute garlic in a few seconds.
- 4. Add tomatoes, water, mussel and shrimp to there, saute in a few minutes with low heat.
- 5. Drain the boiled pasta and add to mixture.
- 6. Add caper, salt, parsley, white wine and grated Parmesan cheese.
- 7. Stir gently about 3~5 minutes.
- 8. Finally, sprinkle more parsley and cheese if you desire.
- Serve hot and enjoy!
- Supplemental:
- I made one another recipe that added seafood mixed (frozen squid and clam) but I prefer no seafood mixed.
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