recipe is from Ken Calascione (see
his biography) - to view his website click
is what he had to say about this recipe:
began working in Italian restaurants several
decades ago, eventually becoming chef /owner
of Ristorante La Traviata, in Santa Fe, New
Mexico in 1989. This recipe is from the La Traviata
24 medium shrimp, peeled with veins removed
1/4 cup extra virgin olive oil
1 medium onion, evenly diced
1/4 cup dry white wine
4 large ripe tomatoes, seeded and chopped
2 tablespoons capers
6 basil leaves, finely sliced
1/4 cup parsley, chopped fine
4 pinches saffron
Salt to taste
Freshly ground black pepper
a large pot of salted water to boil and add
the linguine, stirring the pasta from time to
time to prevent sticking.
the olive oil in a large sauté pan over
moderate heat, put in the diced onions and cook
until they have become translucent and turn
lightly golden around the edges. Add the white
wine and simmer. When the wine evaporates by
half, add the chopped tomatoes, capers, saffron,
freshly ground black pepper and salt to taste.
Let simmer for a few moments, add the shrimp,
stirring them into the sauce, allow the shrimp
to cook almost completely before adding the
basil leaves and chopped parsley. Set aside
if the pasta has not finished cooking.
the linguine has cooked al dente, strain the
pasta, combine with the shrimp sauce over moderate
heat, stir and evenly join the ingredients.
Remove from the stove and immediately transfer
to 4 individual bowls with 6 shrimp placed atop
each bowl of pasta.