Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 clove elephant garlic, chopped ½ pound thin asparagus, chopped ½ pound sugar snap peas, halved ½ pound Portobello mushrooms, sliced 12 artichoke hearts, quartered ½ pound shrimp, peeled and halved ½ pound bay scallops ½ cup chopped flat-leaf parsley 1 pound whole wheat angel hair pasta, cooked 2 Tablespoons unsalted butter 4 ounces soft chevre DIRECTIONS Cook the pasta in boiling water until al dente. Reserve 1 cup of hot pasta water, drain, but do not rinse pasta and set aside. Add olive oil to hot pasta pot. Stir in garlic. Turn off the heat and let it sit while you prepare the remaining ingredients. When everything is ready, turn the heat under the pot to medium high and when the garlic starts to sizzle, add all the veggies, stirring first to coat with oil and then occasionally to cook evenly. After 3-5 minutes, while the asparagus is still a little too crunchy, add the seafood and let sauté for a couple of minutes. Pour the pasta into the pot with the veggies, add the butter and stir using tongs. Add chevre in chunks and toss to coat pasta—use a little reserved pasta water to make everything creamy. Cook another 3 minutes, then take off the heat, so the seafood is still tender. Serve hot topped with more bits of chevre and freshly-ground black pepper. Cover and refrigerate leftovers. Copyright © 2009 Stefanie Samara Hamblen |
