一个多月前在 Eataly买了一包Squid ink pasta, 一直没有煮。
1 pound large head-on shrimp
3 tablespoons olive oil, divided
6 garlic cloves, divided, 2 smashed, 4 thinly sliced
2 bay leaves
1 cup pured whole peeled tomatoes
1 tsp red pepper flakes
Kosher salt, freshly ground black pepper
12 ounces squid ink fettuccine
1/2 cup red wine
Peel and devein shrimp, saving heads andshells. Setshrimp aside.
Heat 1 Tbspoil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden.Add reserved shrimp heads andshells and cookuntil bright pink.Add bay leaves, wine and2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced,810 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
Heat remaining 2 Tbspoil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant.Remove skillet from heat and carefully add tomatoes and 1 cup stock.Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add red pepper flakes.Reduce heat and simmer, stirring occasionally forabout 3 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until VERYal dente,about 4 minutes.Drain pasta, reserving 1 cups pasta cooking liquid.
Add pasta, shrimpand 1 cup pasta cooking liquid to sauce and cook, tossing oftenuntil pasta is al dente and sauce is thickened (but still saucy, add the remaining 1/2 cup pasta cooking liquid as needed),about 4minutes. Taste and season with salt and pepper.
Serve pasta topped with shaved parmesancheese.