Its a nice day for shrimp, and yes, I have no idea what exactly that means, but it popped into my head none the less. I have shrimp on my mind, which is better than the alternative, having wine on my mind which is probably just as likely. So, let’s open a fresh bottle of Duck Walk white and talk about shrimp, and pasta, and vino.
Here’s what you’ll need:
1 pound of medium shrimp drained peeled and deveined
1 ½ cups Duck Walk white wine
2 cloves of garlic minced
2 tbsp butter
2 tsp oregano
½ tsp red pepper flakes
Sea salt and fresh ground peppercorns
1 package of linguini cooked and drained
Melt the butter and toss in the garlic and get that browning. Deglaze with a little wine and add the shrimp and the rest of the wine. Cook until the shrimp are done, nice and firm, about six minutes or so. Then remove the shrimp for the pan and set aside. Add the oregano, red pepper flakes, salt and pepper to taste and reduce this down to a little thicker sauce. Then add the linguine and get tit well coated with the pan sauce, and then add back the shrimp. Warm every thing and serve it up shaved Parmesan cheese and with some garlic toast…. And wine!
I don’t think that there is anything more quintessential ‘coastal’ like fresh clams right out of the bay. If you have clammers on a bay… you’ve got coastal living. Here on long island, I find the best clams come from the Great South Bay region. The Great South Bay runs from Babylon to Brookhaven and all along the way there at markets carrying clams.
So this recipe calls for about two dozen clams chopped up. This would be about two of three cans of clams to those of you who may not have access to fresh local clams.
2 cans clams, minced or chopped, with liquid (2 dozen fresh clams)
1 lb. linguine, cooked al dente
1/4 cup olive oil
1 medium onion, chopped
3 or 4 garlic cloves, minced
1/2 c. white wine
1 tbsp. parsley flakes
1 tsp. oregano
1 tsp. sweet basil
Seal salt and pepper
Heat oil in skillet and simmer with onion and garlic until golden. Add clams, wine and seasonings, and simmer 5 minutes. Pour sauce over cooked linguine. Now, I don’t really drain or rinse off the linguini before putting to sauce on. I think that the more starch you leave on the pasta the Life doesn’t get much simpler… but…
I tend to whisk in a two or three table spoons of fresh grated Romano cheese. Nothing says Italian like fresh grated Romano.
If you have the option of getting fresh clams, pick up an extra dozen. Steam these clams open. Then use these clams to ring the serving bowls, and the linguini. Then, pour the sauce over the pasta. Nothing says Long Island like fresh steamed Clams.