I'm a subscriber to Bon Appetît, and the March cover immediately caught my eye. First of all: It's about pasta (though I'm trying to strictly be a spiralizer user these days). Second: It's about new rules of pasta. Shrimp stock? Squid ink? Sounds intimidating yet intriguing. I cooked up the recipe for me and Alex last Saturday night with a chilled bottle of white wine, and we were both very pleased. Adapted from the cover issue, my recipe subs creamy, rich ricotta for nduja, the spreadable pork salami. One day I'll try it...But for now, seafood for the win. Enjoy!
Makes 4 servings
1 pound large shell-on shrimp 3 tablespoons olive oil, divided 6 garlic cloves, divided, 2 smashes, 4 thinly sliced 1 bay leaf 1 cup whole peeled tomatoes, puréed Kosher salt 12 ounces squid ink linguine 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley, plus more for serving 1/2 cup fresh ricotta Freshly ground black pepper
1. Peel shrimp, saving shells. Chop shrimp and set aside. Heat 1 tablespoon olive oil in a medium sauce pan over medium-high and cook smash garlic for 1 minute. Add reserved shrimp shells and cook, stirring until bright pink, about 2 minutes. Add bay leaf and 2 cups of water. Bring to a boil, the reduce heat and simmer for 10 minutes. Strain through a fine-mesh colander into a large boil. Discard solids. Set shrimp stock aside.
2. Heat remaining 2 tablespoons in a large skillet over medium-high. Add sliced garlic ad cook until fragrant, about 1 minute. Remove skillet from heat (to avoid splattering) and add tomatoes and 1 cup shrimp stock. Return to heat and cook, stirring occasionally for about 3 minutes. Simmer for an additional 5 minutes. Store in reserved shrimp and cook for about 2 minutes, until bright pink.
3. Cook pasta in large pot of salted boiling water until al dente. Drain pasta, reserving 1 cup cooking liquid.
4. Add pasta and pasta cooking liquid to the sauce and cook, tossing often, about 5 minutes. Add lemon juice and parsley. Taste and season with salt and pepper. Serve pasta topped with 1 tablespoon ricotta and additional parsley.
