I'm going to make this entry as short and sweet as the recipe that follows. Since last week's tale of fridge woes was quickly followed by a conference in Chicago, there hasn't been much me, or cooking around here. But there's always time for pasta on the fly.
whole wheat linguini (2-3 ounces)
1 Tbsp olive oil
1 garlic clove, minced
1 fat ripe tomato, cored and chopped
mixed fresh herbs from the garden (I used chives, oregano, parsley), chopped
pinch of chili flakes
6-7 cooked shrimp
1 tsp lemon zest
1 Tbsp lemon juice
pinch of sugar
a scattering of capers
salt and pepper to taste
Put a pot of salted water on to boil. When boiling, add pasta and cook as per the package instructions. Meanwhile, cook garlic in olive oil until it becomes fragrant, then add chili flakes, chopped tomato and a pinch of sugar, along with capers, lemon juice, salt and pepper. Stir in herbs, shrimp and zest at the end, when you swirl in the cooked, drained pasta.