LINGUINE WITH SHRIMP, TOMATOES AND FETA SABRAW

Both BB and step-daughter Kellie who is visitng from NYC thought this was delicious.  Me too.  It’s an ancient recipe I must have clipped from one of those reader’s contributions in a food magazine.  The tasty concoction is the invention of Amber Sabraw from San Francisco.  Thank you, Amber.  Serves four.

1 pound medium shrimp

2 pints vine-ripened cherry tomatoes

4 large garlic cloves

1 bunch scallions

1/4 cup extra virgin olive oil

1/2 cup finely chopped fresh basil leaves

1 1/2 cups crumbled feta (about 6 ounces)

1 pound dried linguine (I only used 3/4 pound, but the entire amount of other ingredients.  I like lots of sauce.)

Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrinp until cooked through, about 1 minute, and drain well. (In France, we buy pre-cooked fresh shrimp — what I used after shelling.)

Halve tomatoes and mince garlic.  Finely chop scallions.  In a large bowl stir together all ingredients except linguine with salt and pepper to taste.  Chill sauce covered 1 hour.  Let sauce stand at room temperature, stirring occassionally, for 20 minutes.

In an 8 quart kettle bring 6 quarts of salted water to boil and cook linguine until al dente.  Reserve 1/3 cup pasta water and drain pasta.  Add pasta to sauce and toss well, adding enough water to reach desired consistency.  (I added no water).

Enjoy!

If you try the recipe, let me know if it’s a winner.  If you have a favorite pasta recipe you would like to share, send it to me.  I will try it and post it on the blog.

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