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extra-virgin olive oil shrimp water cockles garlic pepper Pasta saffron threads heavy cream salt lemon juice mint almonds
Viewed: 56 - Published at: 7 years agoIngredients
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/2 pounds large shrimp, shelled and deveined, shells reserved
- 1 quart water
- 2 pounds cockles, scrubbed
- 8 garlic cloves, very finely chopped
- 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper
- 3/4 pound angel hair pasta
- 1/8 teaspoon saffron threads
- 1/4 cup heavy cream
- Salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 2 teaspoons finely chopped mint
- 1/2 cup salted roasted almonds, coarsely chopped
Method
- Preheat the oven to 450.
- In a medium saucepan, heat 1 tablespoon of the olive oil.
- Add the reserved shrimp shells and cook over moderately high heat, stirring, until bright pink, about 3 minutes.
- Add the water, cover and simmer over moderate heat for 5 minutes.
- Add the cockles, cover and cook until the cockle shells open, about 3 minutes; discard any cockles that do not open.
- Strain the shellfish broth through a colander set over a bowl.
- Remove the cockles from their shells and reserve them separately in a small bowl.
- In a small skillet, heat 1/4 cup of the extra-virgin olive oil.
- Add the garlic and Aleppo pepper and cook over low heat until fragrant and lightly browned, about 3 minutes.
- Scrape the chile-garlic oil into a small bowl.
- In a large pot of boiling salted water, cook the pasta, stirring, until pliable, about 2 minutes.
- Drain well and transfer to a bowl.
- Drizzle the pasta with olive oil and toss to coat.
- As the pasta cools, toss it frequently to loosen the strands.
- In the pasta pot, combine the strained shellfish broth with the saffron and boil over high heat until reduced to 3 cups, about 6 minutes.
- Add the cream and boil for 1 minute.
- Add the pasta and stir well.
- Pour the pasta and the broth into a 9-by-13-inch glass or ceramic baking dish.
- With 2 forks, toss the pasta with the reserved chile-garlic oil and cockles and season with salt and pepper.
- Spread the pasta in an even layer and drizzle with olive oil.
- Bake the pasta in the upper third of the oven for 15 minutes, or until the top is crispy.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.
- Add the shrimp, season with salt and pepper and cook over moderate heat until just opaque throughout, about 4 minutes.
- Add the lemon juice and toss well.
- Remove from the heat and stir in the mint.
- With kitchen shears, cut the pasta into 4 squares.
- With a wide spatula, transfer the pasta to plates.
- Top with the chopped almonds and the shrimp and serve.
