Recipe: Linguini Genovese/Shrimp with Chunky Tomato-Saffron Sauce

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Joe

LINGUINI GENOVESE
1 1/2 lbs. imported linguini
1/2 c. olive oil
1 (1 1/4 lb.) live Maine lobster cut into sm. pieces
8 imported red shrimp, shelled & deveined
3 cloves garlic, chopped fine
2 shallots, chopped fine
1 tsp. salt
1/2 tsp. white pepper
1/2 tsp. whole oregano
Pinch of saffron
1 c. dry white wine
2 tomatoes, peeled & chopped
1 tbsp. chopped chives
12 littleneck clams, washed & cleaned
1/2 c. clam juice
2 oz. cognac
Cook the linguini pasta in plenty of salted water for about 6 minutes or until firm. Drain water and arrange pasta on platter. To prepare sauce, take a large heavy saucepan and warm olive oil in it. Saute the lobster and shrimp with garlic and shallots in the oil. Do not let it burn.

SHRIMP WITH CHUNKY TOMATO - SAFFRON SAUCE
1/4 c. olive oil
2 lg. shallots, chopped
1 lb. uncooked lg. shrimp
1 tbsp. tomato paste
1/2 c. dry white wine
1/8 tsp. crushed red pepper
2 pinches saffron threads
1 (14 oz.) can diced, peeled tomatoes in juice
4 lg. garlic cloves, minced
1/2 tsp. grated orange peel
1/2 c. whipping cream
Salt & pepper
8 oz. fettuccine
1 tsp. minced oregano
1/4 c. minced parsley
Heat oil in large heavy skillet over medium-high heat. Add shallots and saute 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed pepper, saffron and boil 2 minutes. Add tomatoes, garlic, orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper. Cook fettuccine until just tender. Drain and season. Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.