Such a simple dish to make but perfect for company. A simple salad completes the meal. (Truth be told, in my family we would have some crusty Italian bread to sop up the sauce.
E ora lo sai! (And now you know)!
Why the bread! Do you remember “grab a piece of bread and do la scarpetta’?. It’s because we’ve always been told by our grandparents that sprecare no volere, (waste not want not) not even a drop of sauce, or maybe it’s just because there is nothing quite as good as bread dipped into something tasty. Whatever the reason, fare la scarpetta (make the shoe), which means, for those who didn’t have Italian “nonni” (grandparents), soaking up the sauce left in a plate with a piece of bread, is one of an Italian’s favorite ways to end a meal and you will be rewarded by a pinch on both cheeks.
SERVINGS
4 Servings
INGREDIENTS
- 1 lb vermicelli
- 2 tbs butter
- 3 garlic cloves – minced
- 4 roma tomatoes – diced
- 2 tbs pine nuts – roasted
- 1 cup sparkling wine – divided
- ¼ cup capers – drained and rinsed
- pinch of sea salt
- 16 jumbo shrimp
- salt and ground pepper – to taste
- 3 tbs lemon juice – fresh squeezed
- ¼ cup italian parsley – chopped
METHOD
- Cook the pasta according to package directions – only until al dente.
- Heat a fairly large skillet on medium heat.
- Add butter and garlic and cook for a few minutes.
- Add the tomatoes, pine nuts and ¼ cup of the sparkling wine.
- Cook, stirring for 2 minutes.
- Add capers, salt, shrimp and lemon juice.
- Cook another 3-5 minutes.
- Add the remaining sparkling wine and bring to a boil.
- When the pasta has reached al dente stage, drain it and add to the skillet.
- Toss well, remove from heat and add freshly ground black pepper and Italian parsley.
- Serve immediately and…pass the grater and the cheese around the table!
Buon Mangiata!
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