It is the Dego in me

that causes me to make this in my head, then come home & make it for dinner, the kind of plate that makes you forget about the craploaf life served you at work on this given day:

Fresh egg linguine with marinated & grilled shimp, topped with a sauce of olive oil, butter, hot pepper flakes, garlic, white wine, flat leaf parsley, & lemon, finished of course with locatelli & served with crusty bread, aged asiago & serrano peppers, method follows photographs if interested, assolutamente squisito:





















To make, we shell the shrimp & marinate in olive oil & fresh garlic. A shrimp stock is prepared with the shells, onion, garlic & a little salt & pepper. While that is simmering, we incorporate 3 cups of flour & six eggs with a pinch of salt, knead for 20 minutes, then let rest for half an hour. While this is resting, we crank up the egg & maintain heat at about 300-350. As the egg is stabilizing, we roll, cut & hang the linguine & start a salted pot of water. As the water comes to a boil, we add olive oil & hot pepper flakes to a pot, heat, then add the stock, fresh parsley, & white wine. While that is heating, we grill the shrimp, a few minutes per side, then remove to a plate. As soon as the water boils, we add the linguine, cook it for about a minute, drain, & add to the sauce pot, toss in grilled shrimp, & serve with freshly sqozen lemon & locatelli (or whatever your favorite grated cheese is). It’s that simple, about an hour from start to finish e’ tu hai un bel’piatto, buon appetito