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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 1 pound shrimp
- 2 leeks, sliced and rinsed
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 2 cups chopped Italian tomatoes
- 1 teaspoon thyme
- 1 cup water
- 1 pound asparagus
- 2 tablespoons chopped Italian parsley
- 1 pound fresh linguine
Method
- Put shrimp in cold salted water for half an hour.
- Remove and peel.
- Saute leeks and garlic in two tablespoons olive oil until soft.
- Add tomatoes, thyme and water and simmer gently for 20 minutes.
- Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green.
- Set aside.
- Add shrimp to sauce, cook through, then add asparagus and parsley.
- Correct seasoning.
- Cook linguine in six quarts boiling salted water until al dente (takes only a few minutes).
- Drain, place in heated bowl and toss with one tablespoon olive oil.
- Drain linguine and toss with sauce.
- Serve immediately.
- Needs no cheese.
