Last night's experiment

[H1MTSAR]

Came out fantastic

Boil water for your favorite pasta (basil linguine)

If you can't boil water do not read any farther and go straight to Red Lobster

In large saute pan give yourself a 1/4" of good olive oil, Screw that fancy italian shit and go straight for La Ceta from south of the border, it is incredible and extremely cheap
Over medium heat add sliced baby portabellas, saute for 3-4 min add large peeled/cleaned shrimp, 6 cloves chopped garlic, 2t each black pepper, crushed chili, and a good handfull of chopped basil cooking 3-4 more min until shrimp are almost done add 2 chopped tomatoes and 8-10 sliced pitted green olives. When shrimp are just fully pink, sauce is done.

Arrange pasta on a couple plates. Top drained, but un-rinsed pasta w/ 1/4lb dungeness crab meat and a couple spoonfulls of shrimp mixture, dust w/ parm/romano add a slice of fresh bread and enjoy.
Jim

[Luhr'd Away]

Originally Posted by H1MTSAR

Came out fantastic

Boil water for your favorite pasta (basil linguine)

If you can't boil water do not read any farther and go straight to Red Lobster

In large saute pan give yourself a 1/4" of good olive oil, Screw that fancy italian shit and go straight for La Ceta from south of the border, it is incredible and extremely cheap
Over medium heat add sliced baby portabellas, saute for 3-4 min add large peeled/cleaned shrimp, 6 cloves chopped garlic, 2t each black pepper, crushed chili, and a good handfull of chopped basil cooking 3-4 more min until shrimp are almost done add 2 chopped tomatoes and 8-10 sliced pitted green olives. When shrimp are just fully pink, sauce is done.

Arrange pasta on a couple plates. Top drained, but un-rinsed pasta w/ 1/4lb dungeness crab meat and a couple spoonfulls of shrimp mixture, dust w/ parm/romano add a slice of fresh bread and enjoy.
Jim

Copied and saved that one

[Matt_e]

Add capers and you have a Putanesca sauce. Good recipe!

[H1MTSAR]

Don't you have to chop up a few chovies for that? I thought the chovies gave it the smell that = "putanesca" or dirty?/stinky whore/prostitute

On a side note I do make a mean Bana Cada (anchovie bath) that goes great w/ thin crispy white fish i.e. sole/flounder/tilapia/perch etc
Coincidentally I've used it w/ pasta and chicken. Done right the anchovies disappear in the butter leaving only a really flavorful brown butter which turns out to be a great base for all sorts of things.

Jim
"aspiring chef"