Voila!
Marcella Hazan's Linguine with Seafood
1. Place 2bsp olive oil in a small skillet. Add bread crumbs and cook, stirring constantly, just until lightly browned. Reserve. Add remaining oil (1/3 cup) to a large skillet with garlic and chili flakes. Cook gently until garlic is very fragrant and lightly browned. Add shrimp and half the parsley. Cook about 1 minute only. Remove from heat. Add salt and pepper.
2. Just before serving, cook linguine in a large pot of boiling, salted water until al dente-about 5 to 7 minutes.
3 Meanwhile reheat shrimp mixture about one minute. Drain pasta (reserve about 1/2 cup pasta cooking liquid) and add pasta to shrimp. Toss gently a minute or two over low heat until liquid is absorbed. (Add some cooking liquid if pasta seems dry) Add breadcrumbs and remaining parsley. Taste and season if necessary.
Voila!
Marcella Hazan's Linguine with Seafood
1. Place 2bsp olive oil in a small skillet. Add bread crumbs and cook, stirring constantly, just until lightly browned. Reserve. Add remaining oil (1/3 cup) to a large skillet with garlic and chili flakes. Cook gently until garlic is very fragrant and lightly browned. Add shrimp and half the parsley. Cook about 1 minute only. Remove from heat. Add salt and pepper.
2. Just before serving, cook linguine in a large pot of boiling, salted water until al dente-about 5 to 7 minutes.
3 Meanwhile reheat shrimp mixture about one minute. Drain pasta (reserve about 1/2 cup pasta cooking liquid) and add pasta to shrimp. Toss gently a minute or two over low heat until liquid is absorbed. (Add some cooking liquid if pasta seems dry) Add breadcrumbs and remaining parsley. Taste and season if necessary.