Spaghettini alla Rustica

This dish is simplicity itself. It can be made in minutes and must be served as soon as it is ready. The recipe is from The Peasant Kitchen by Perla Meyers. I reduced the amount of oil and increased the number of shrimp to suit my taste. Ms. Meyers advises to use just one chili pepper the first time you make the spaghettini. Increase the heat, if you wish, the second time around. Of course, crusty bread and a green salad are great accompaniments.

Salt

1 pound thin spaghetti

1/3 cup fruity olive oil

4 cloves garlic, cut in half

1 to 2 dried chili pepper, cut in half

2 tbl. minced fresh parsley

20 shrimp, peeled and cubed

freshly ground black pepper

Garnish

2 tbl. minced fresh parsley

2 cloves garlic, finely minced

Bring a large pot of salted water to a boil. Add the spaghettini and cook for 8-9 minutes, or until barely tender.

While the spaghetti is cooking, in a large, heavy skillet heat the olive oil, together with 2 cloves of the garlic, peeled but left whole, and the chili pepper. As soon as the garlic is browned, remove and discard. Add 2 tbl. of the parsley and the shrimp and cook 1 or 2 minutes, or until the shrimp turn bright pink. Season with salt and pepper, then remove the pan from the heat, discard the chili pepper, and set aside.

Drain the spaghetti, add it to the skillet, and toss lightly in the oil and shrimp mixture. Add a heavy grinding of black pepper and garnish with garlic and parsley. Serve immediately.

Serves 4

Note: Ms. Meyers used 3/4 cup of olive oil and 15 shrimp in her recipe. Adjust these amounts as you wish.