This is the perfect summertime pasta. Its light, colourful and delicious! If I am serving to a large group I will make 2 batches - one with shrimp and the other with chicken. If you cannot find whole wheat linguine use whole wheat spaghetti or regular linguine if preferred. Bon Appetit!
 1 pound medium shrimp (about 40) 2 pints vine-ripened cherry tomatoes 4 large garlic cloves 1 bunch scallions 1/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh basil leaves 1 1/2 cups crumbled feta (about 6 ounces) 1 pound dried whole wheat linguine Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well. Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes. In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency. |
Gourmet | July 1997
Yield: Makes 4 servings
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