Skip to main content
ad info

 
CNN.com   food > recipes  
CNN.com EUROPE:
  Editions|myCNN|Video|Audio|News Brief|Free E-mail|Feedback  
 

Search


Search tips
FOOD
TOP STORIES

Texas cattle quarantined after violation of mad-cow feed ban

Spago Hollywood closing its doors

A low-fat standby

Yogurt: Got culture?

Super shrimp for a Super Bowl barbecue

Ask the baker: About pies, bread and chocolate

(MORE)

TOP STORIES

Quake rocks Indian subcontinent

Brussels inquiry into price of CDs

Spain car bomb kills cook

Serbian security chief sacked

(MORE)

 MARKETS    1613 GMT, 12/28
5217.4
-25.00
5160.1
+42.97
4624.58
+33.42

 
SPORTS

(MORE)

 All Scoreboards
WEATHER
European Forecast

 Or choose another Region:
EUROPE

WORLD

TECHNOLOGY

ENTERTAINMENT

  IN OTHER NEWS

U.S.

HEALTH

TRAVEL

ARTS & STYLE

NATURE



(MORE HEADLINES)
EDITIONS:
CNN.com U.S.:
*

LOCAL LANGUAGES:


MULTIMEDIA:

CNN WEB SITES:

CNN NETWORKS:
CNN International

TIME INC. SITES:

SITE INFO:

WEB SERVICES:

Rock Shrimp and Fusilli Adriatic

graphic
Click here to return to the Holiday special

From "'Marilyn, Are You Sure You Can Cook?', He Asked" (Ten Speed Press)

Serves 4

You will think you are eating something that was pulled from the Adriatic just five minutes before. I like to serve this with a simple bruschetta: just a toasted piece of rustic bread rubbed with a clove of garlic.

  • 1 pound fusilli pasta

    Bring a very large pot of salted water to boil for cooking the fusilli.

    Cook for about 8 minutes, or until soft (you do not want the pasta al dente for this dish)

    Drain well and turn out into a large, warmed mixing bowl.

    While the pasta is boiling, bring to a very slow simmer (small bubbles) in a saucepan:

  • 1 1/2 cups fish stock

    Add (to the fish stock) and simmer for 30 to 45 seconds only, until barely opaque (do NOT overcook):

  • 10 ounces shelled rock shrimp
  • 10 ounces scallops, halved crosswise

    With a slotted spoon, transfer the seafood to the bowl of pasta. Immediately add:

  • 1/3 cup fresh lemon juice
  • 2/3 cup extra virgin olive oil
  • 1/2 to 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

    Toss quickly and thoroughly, getting the olive oil and juices well-distributed throughout the pasta. Immediately transfer to warmed plates for serving and top evenly with:

  • 1 cup firmly packed arugula leaves (about 1 ounce), cut into wide julienne


     Search   

  • Back to the top   © 2001 Cable News Network. All Rights Reserved.
    Terms under which this service is provided to you.
    Read our privacy guidelines.