I made this on New Year’s eve and served it with a glass of white wine. Happy New Year!
Serves 3 -4
12 shrimp (26/30 per pound size)
1 1/4 cups water
1 Tb olive oil
1 onion, chopped fine
1 large bell pepper, chopped
3 cloves garlic, thinly sliced
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
28 oz can crushed tomatoes
8 oz can tomato sauce
1/4 tsp red pepper flakes
several grinds black pepper
3/4 tsp salt, to taste
8 oz bottle clam juice
1/4 cup chardonnay or other dry white wine
14 oz can artichoke hearts in water
4 cups baby spinach
To cook linguine:
8 – 10 oz linguine pasta (depending on how hungry your guests are)
1 gallon boiling water
3 Tb pine nuts (approximately)
1/2 cup minced cup parsley
3 Tb finely grated Parmesan
Defrost shrimp if using frozen shrimp.
Bring 1 1/4 cups water to boil in a small pot. Peel shrimp and add shells to the boiling water. Let cook for 15 minutes.
While shells are cooking, boil 1 gallon water in a large pot.
Dice onion, bell peppers and thinly slice garlic. Heat oil in a heavy pot and stir fry the onions and bell peppers until soft. Stir in sugar, garlic, oregano and basil.
Add tomatoes and tomato sauce. Strain shrimp-shell broth into the larger tomato can and swish it around to get all the tomato juices out, then pour into the smaller can and do the same, and then add to the pot. Stir in clam juice, red pepper flakes and black pepper. Bring to a boil, then simmer while you finish preparing the other ingredients, about 10-15 minutes.
Slice the artichoke hearts into quarters and add to the sauce. Stir in the shrimp.
Stir in the linguine and a bit of salt to the boiling water, lower heat to medium and cook according to package directions.
Wash and mince the parsley and wash the baby spinach. Stir in the white wine and baby spinach to the sauce. Drain the linguine and place on each plate. Spoon sauce over the linguine. Garnish with parsley, Parmesan and pine nuts. Mange!