Chiocciole Ai Gamberi
Nutrition
Calories: 418.98 kcalCarbohydrates: 1.55 gProtein: 34.55 gFat: 29.94 gSaturated Fat: 4.19 gCholesterol: 258.55 mgSodium: 252.55 mgVitamin A: 7.65425 IUCalcium: 88.72 mgIron: 4.28 mg
Ingredients
- 1-1/2 lbs medium shrimp unshelled
- 1 lemon
- Coarse-grained salt
- 1 medium red onion cleaned
- 1 very small clove garlic peeled
- 3/4 lb ripe but not overripe, fresh tomatoes
- 10 sprigs Italian parsley leaves only, coarsely chopped
- 2 medium inner stalks celery without leaves
- 1/2 cup olive oil
- Salt
- Freshly ground black pepper
- 1 lb chiocciole pasta shells or pasta snails, preferably imported Italian
- Coarse-grained salt
- 15 large leaves fresh basil
Instructions
- Soak the shrimp in a bowl of cold water with the lemon cut in half and a little of the coarse salt for 30 minutes.
- Place a medium-sized pot of cold water over medium heat and bring to a boil. Add coarse salt to taste.
- Drain the shrimp, rinse them under cold running water, and add to the pot of boiling water. Cook for 2 minutes. Drain the shrimp, then shell and devein them. Place shrimp in a crockery or glass bowl.
- Coarsely chop the onion and finely chop the garlic and soak in a bowl of cold water for 30 minutes.
- Clean the tomatoes, then cut them, without removing seeds and skin, into 1/2-inch cubes and place them on top of the shrimp along with the parsley. Cut the celery into pieces about 1 X 1/2 inch and add it to bowl. Drain the onion and garlic and add to bowl. Pour the oil over and season with salt and pepper.
- Do not mix, but cover the bowl and refrigerate for at least 1 hour before using
- When ready to serve, Bring a large pot of cold water to a boil. Add coarse salt, then the pasta, and cook according to package instructions.
- Drain the pasta and transfer to a large serving platter. Mix the sauce well and pour over pasta. Mix pasta and sauce. Arrange the basil leaves all over, and serve with more freshly ground black pepper.