Pasta, shrimp, white wine and a little stock. What could go wrong? With chef Raymond Arpke at Euphemia Haye writing your kitchen rules, you can stir and simmer confidently.
GAMBERETTI E CAPELLINI
16 jumbo shrimp (peeled and deveined)
2 quarts fish or vegetable stock
½-pound capellini pasta
16 ounces white wine, garlic and basil sauce (see instructions below)
3 tablespoons Italian parsley Chiffonade
Bring the fish stock to a hard boil. Add the capellini and stir with a pasta fork until the pasta is extremely al dente. Strain the pasta but do not rinse. Add the wine sauce into the pasta-cooking pot, and add the shrimp and pasta back into the pot. Place the mixture on medium-high heat. Gently combine all ingredients and cook until shrimp is done. Fold in parsley and serve immediately.
WHITE WINE, GARLIC AND BASIL SAUCE
1 quart dry white wine
1 tablespoon fresh basil chiffonade (packed)
1 cup fish stock
½-teaspoon cracked peppercorns
1 tablespoon butter
1 bay leaf
½ cup olive oil
3 to 5 cloves garlic (pressed)
2 scallions (sliced)
¼ teaspoon dried marjoram
Bring ingredients to a boil. Lower heat to a simmer and reduce to 3½ cups. Cool and reserve.
This dish will keep in the refrigerator for up to a week, and it freezes well.
Euphemia Haye is at 5540 Gulf of Mexico Dr., Longboat Key. 383-3633; euphemiahaye.com.