Auntie Sugar's Rock Shrimp and Langostino Marinara
Thomas Ingalls C.E.C.Director, Research and Development DepartmentStatler Commissary, State University of New York at BuffaloBuffalo, New York
Tom's Basil Marinara
¼ cup extra virgin olive oil
4 large onions, finely diced
5 cloves garlic, minced
Red wine, to taste
1 cup rich chicken stock (optional), base or bouillion can be substituted
3 quarts crushed fresh tomatoes
20 fresh basil leaves, chopped or ¼ cup dried basil
Pinch of brown sugar
2 cups tomato paste
1 tablespoon butter
3 tablespoons olive oil
2 cloves garlic, minced
8 fresh basil leaves, chopped
1 tablespoon fresh parsley, chopped
½ cup white wine
2 tablespoons fresh lime juice
Freshly ground pepper to taste 1 cup rock shrimp
1 cup langostino meat (Chilean mini lobster tails)
1 pound dried capellini or vermicelli
First, make the marinara: In a skillet, heat the olive oil over medium heat. Add the onions and sauté for 3 minutes. Add the garlic and wine and continue to cook for 5 minutes. Add the stock, if desired, the tomatoes, basil, and sugar. Simmer over low heat for 1 hour. Leftover sauce is excellent to freeze.
In a large sauté pan, heat the olive oil and butter over medium heat. Add the garlic, basil, parsley, wine, lime juice, and pepper and sauté for 3 minutes to develop the flavors. Add the shrimp and langostinos and cook until light pink, about 3 to 5 minutes. Add 5 cups of the marinara sauce. Heat through so that the flavors can blossom.
Meanwhile, in a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain.
Drain the pasta and place in a warm bowl. Add the sauce and toss well.