Adriatic Pasta

On one of our trips to Italy we almost made it to Bari in Southern Italy. This is the place of my husband's roots. We arrived in Termoli on the Adriatic. While it is a poor area compared to Firenze, it still had its charm. As you visit the un-touristed areas of Italy the language barrier becomes more evident!

That night we rambled into a sidewalk trattoria. After staring at the menu which was in Italian we were able to decipher an entry called "sea and land". This was their take on surf and turf! We guessed they would bring selections from the land and more than likely fish. The presentation was "interestingly rustic". The shrimp eyeballs staring back at us were a little unsettling. So, if you want authentic this was the place. No spaghetti and meatballs here!

I've left the fish heads off this recipe. It's a very delicate pasta with a hint of lemon. Enjoy!

ADRIATIC PASTA

2-3 slices of prosciutto, chopped

½ medium yellow onion, sliced thinly

3 cloves garlic, chopped

olive oil, 2 T (for starters)

1 Portobello mushroom, sliced

zest of 1 small lemon

Italian parsley, handful, chopped

pine nuts, ¼ c

½ lb. shrimp, can be already cooked

2T butter

pasta water, about ¼ c

2 medium tomatoes, seeded and chopped

angel hair pasta, ½ pkg (serves 4)

parmesan or Romano cheese for topping, optional

In a large skillet, sauté onions and garlic in the oil, add prosciutto. Cook until onions are opaque. Add lemon zest and Portobello mushrooms. Meanwhile boil water for pasta. When water comes to a boil, cook the pasta for about 4-5 minutes. At this point add the shrimp, tomatoes and parsley, the pasta water and butter to the skillet. Stir and cook for 1 minute, if you have used pre- cooked shrimp. If using fresh shrimp cook until they turn pink. Transfer the pasta to skillet. Add pine nuts just before serving. I usually drizzle additional olive oil at the end. This is optional. If you like cheese on top add to your taste.

This Adriatic pasta goes well with a glass or two of Pinot Grigio!