Recipe: Ruffled Pasta with Shrimp and Beans (Creste con Gamberi e Canellini)

RUFFLED PASTA WITH SHRIMP AND BEANS
(CRESTE CON GAMBERI E CANELLINI)

6 whole garlic cloves, plus 2 teaspoons minced garlic
1/2 cup extra virgin olive oil, divided use
Salt
1 pound bow ties or other short ruffled pasta
5 whole fresh sage leaves
2 tablespoons chopped anchovies (about 8-10) in oil.
1/2 teaspoon crushed red pepper
1 cup dry white wine
6 cups cooked cannellini beans, plus
2 cups bean cooking water (or 1 15-ounce can cannellini beans, slightly rinsed)
2 tablespoons chopped fresh Italian parsley
1/2 pound shelled shrimp, deveined and cut into thirds
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F.

Toss garlic cloves with 1 tablespoon of the olive oil and salt to taste.

Bake on a baking sheet, shaking occasionally, about 30 minutes, or until soft. Set aside.

Bring a large pot of well-salted water to a boil. Add the pasta and cook until just under al dente. Drain, reserving 1 cup of the cooking water. Set aside.

Coat the bottom of a pan large enough to hold all the ingredients with 1/4 cup of the remaining olive oil. Add the roasted garlic, sage leaves, anchovies, and half of the crushed red pepper and saute over medium heat until the anchovies break apart and dissolve, 5 to 7 minutes.

Add wine and reduce by half.

Add beans and the bean cooking water and simmer for 5 to 10 minutes.

Puree half of the bean mixture in a food processor to smooth paste. Transfer to a bowl. Using the back of a fork or a potato masher, slightly crush the remaining beans and add them to the pureed bean mixture. Set aside.

Wipe the pan clean and coat it with the remaining 3 tablespoons olive oil. Add the minced garlic, the remaining crushed red pepper and parsley and saute over medium heat until the garlic begins to color, about 5 minutes.

Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes.

Add the bean mixture and the cooked pasta. Toss to combine; adding some of the reserved pasta water if the mixture seems very thick. Cook for 2 to 3 minutes for the pasta to absorb some of the sauce.

Toss with the grated Parmesan cheese and serve.

Servings: 4-6
Adapted from source: True Tuscan: Flavors and Memories from the Countryside of Tuscany by Cesare Casella