11 October 2008

Magnesium 210 mg, Calcium 160 mg
Yield : 5 Servings

Ingredients :
3 quarts water
5 ounces whole wheat linguine
3 tsp. extra virgin olive oil
3 large leeks (cleaned well and sliced into rounds)
3 Tbsp. white wine vinegar
3 Tbsp. white wine
3/4 cup chicken stock
2 Tbsp. capers
1 ounce goat cheese
pepper
10 ounces shrimp (peeled and deveined)
3 Tbsp. dried pumpkin seeds
3 Tbsp. fresh basil leaves
3 Tbsp. red bell pepper (diced)


Preparations :
  • Place the water in a large stock pot over high heat.
  • While the water is coming to a boil place the olive oil in a large skillet over medium-high heat.
  • Add the leeks and cook, stirring frequently. Don’t let the leeks brown too much (slightly golden at the most).
  • When the leeks are soft add the linguine to the boiling water. Stir frequently.
  • Add the vinegar, wine, chicken stock, capers, pepper and shrimp to the skillet with the leeks. Increase the heat to medium-high. Cook, stirring frequently, After the sauce is simmering and the shrimp begin to turn pink, reduce the heat to medium and add the pumpkin seeds.
  • When the linguine is done move it from the pasta water to the skillet with the leeks using tongs. Let most of the linguine drain (it is OK to have some of the pasta water in your sauce).
  • Add the basil and cook for another minute tossing to blend the pasta with the leeks and sauce.
  • Serve topped with the diced red bell pepper.

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