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Spaghetti Putana Shrimp Longhi


Spaghetti Putana
From the Kitchen of:
Chef Bob Longhi of Longhi's Restaurant

12 oil packed anchovies
1/2 c. milk
1 tsp. salt
dash of olive oil
1 lb. spaghetti
1 (28 oz.) can whole tomatoes
25 whole garlic cloves, peeled
1/2 c. extra virgin olive oil
1-2 hot green or red chile peppers, chopped
18 Siciliano olives
18 black Greek olives
1/2 c. parsley, coarsely chopped
1/2 c. feta cheese, crumbled
salt & freshly ground black peppe
Fill a large stainless steel pot with water and bring to a boil. Place the anchovies in a bowl and cover with milk to soak. When the water boils, add 1 tsp salt and a dash of olive oil, then drop in the spaghetti. Drain the canned tomatoes, reserving the juice. Drain the anchovies, rinse in cool water, and chop.

In a saucepan over medium heat, sauté the 25 whole garlic cloves in the olive oil for about 5 minutes. Add the chopped anchovies and cook 1 minute. Mix in the chopped hot peppers, cook 1 minute, and add the olives. Then add the tomatoes, cutting each one in quarters to release the juices. Sauté 5 minutes. Add the reserve tomato juice and simmer a few minutes longer.

When the pasta is cooked al dente, scoop it directly from the water into the sauce. Add the chopped parsley and crumbled feta cheese and mix well. Remove from heat and add salt and pepper to taste.

Shrimp Longhi
From the Kitchen of:
Chef Bob Longhi of Longhi's Restaurant

Garlic Toast
2 cloves garlic, minced
2 Tbs. butter'
2 pcs. crusty Italian French bread

Preheat broiler. Sauté garlic in butter for 2-3 minutes. Dip bread in garlic butter and place under the broiler until lightly browned. Put garlic toast on a serving platter.

1 lb. large shrimp (about 12 pcs.) rinsed, peeled and defined
1/4 c. all purpose-flour
3 Tbs. butter
1 Tbs. olive oil
1 c. white wine
1 oz. lemon juice
4-6 Tbs. cold butter, cut into chunks
1/2 tomato, cut into medium dice
1/4 c. chopped basil

Dredge shrimp in flour to lightly coat them, shaking off any excess flour. In a sauté pan, combine butter and olive oil over medium heat. When the butter is foamy, add the shrimp to the pan and sauté for 3-5 minutes, until shrimp is cooked. Remove shrimp from the pan and pour out any excess butter. Return the pan to medium heat and deglaze with white wine; reduce for 2-3 minutes and then add the lemon juice. Reduce liquid by half (approximately 3 minutes). Then stir in 3 Tbs. cold butter chunks. Add more butter to the sauce 1 Tbs. at a time until the sauce becomes emulsified. The sauce should not be thick but just coat the back of a spoon. Add tomato and basil. Return the shrimp to the pan for 30 seconds and toss. Put shrimp on garlic toast and pour sauce over shrimp.