Check out Chef Matthew Accarrino's amazing San Francisco restaurant, SPQR.
Reprinted with permission from SPQR by Shelley Lindgren, Matthew Accarino, and Kate Leahy (Ten Speed Press, October 2012). [Compare Prices]
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: Serves 4 to 6
- extra virgin olive oil
- 150 grams • 1/2 yellow onion, finely diced
- 12 grams • 3 garlic cloves, minced
- 150 grams • 1 carrot, cut into 1/4-inch pieces
- 454 grams • 1 pound shell-on raw baby shrimp
- kosher salt and black pepper
- a pinch of dried red pepper flakes
- 115 grams • 1/2 cup white wine
- 240 grams • 11/2 cups canned tomatoes
- 50 grams • 4 breadsticks, like grissini, broken up
- 2 grams • 2 teaspoons chopped parsley
- 340 grams • 12 ounces fresh spaghetti or dried
Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini (breadstick) pieces into the pot, remove from the heat, and stir in the parsley.
Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper. Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.
Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.
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