|
Post by ellise on Jul 22, 2005 20:50:20 GMT 10
1 pound ditalini 1/2 pound parboiled shrimp, defrosted, shelled and deveined 14 green olives, pitted and sliced 14 black olives, pitted and sliced 10 marinated anchovies, drained (optional) 12 clams, unshelled 12 mussels, unshelled (optional) 4 basil leaves, torn 1/2 bunch chives, snipped 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper
Bring 5 quarts of water to a boil, add the salt and pasta. Cook until al dente, about 6 minutes. Drain and set aside. Put the clams and the mussels in a sauté pan with the olive oil and heat them until they open, about 5 minutes. Pat dry the shrimp with paper towels. Mix together the cold pasta with the shrimp, anchovies, clams and mussels taken from their shells, olives, and herbs. Toss thoroughly and season with a dash of olive oil and some freshly ground black pepper. Serves 6
Copyright 2003 Italian Cooking & Living
|
|