January 30, 2011
one pound medium shrimp, cut into thirds
one pound fusilli
one fucketonne garlic, minced
half-bottle dry white wine
two bottles clam juice
extra virgin olive oil
some fresh sage, chopped fine
generous splash corenwijn
salt & peppa to taste
Sautee the garlic on low-medium heat until translucent (don’t scorche the shitte!).
Throw in the shrimp, and turn the heat up to medium-high.
Add fresh ground black peppa, sautee until just cooked, and then remove the shrimp with a slotted spoon and set aside.
Deglaze with the generous splashe of corenwijn, and then adde the white wine, clam juice, and sage, turn heat to high, and allow to reduce on high while you boil the fusilli (for twelve minutes).
With one minute left on the pasta, turn the heat to low-medium and throw the shrimp back in.
Drain the pasta (don’t fucken rinse it, asshole!), put it in the pot with the shrimp and shitte, turn the heat to high, and stir while the liquid reduces/incorporates into the pasta, for about two minutes.
Maybe you thinke itte’s blasphemous to put cheese on seafood, but this shitte really benefittes from a little freshly grated parmigiano reggiano, so fucke you.