Thanks for the recipe, Bob!

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On Fri, 01 Jul 2005 01:52:26 -0400, Bob (this one) wrote:

> Easy enough. A little butter to wet the bottom of a skillet, maybe two
> tablespoons on medium heat. Two very smashed and minced cloves of garlic
> dropped into the butter and sauteed for maybe two minutes. A good pinch
> of "dark salt" (what she called sea salt - they were from near Venice);
> one oil-packed, roasted, red pepper minced coarsely; three strips of
> bacon or pancetta, finely chopped. About a pint of cream, brought to a
> hard boil and reduced to about half - until it coated a spoon. Then,
> maybe 30 seconds before serving, a handful of finely minced raw shrimp -
> maybe 4 or 5 ounces. Drain pasta (reserving about 1/2 cup of the cooking
> water and dump into a bowl. Pour water over and then cream sauce. Toss
> and serve. If shrimp or fish, no parmesan. If chicken, ham or any other
> meat, a generous grating of parmesan cheese.
>
> This works for virtually any pasta. In later years, I've made it with
> roasted garlic puree, roasted pepper puree and a hell of a lot more
> shrimp. Occasionally get wild and crazy and drop in crumbled gorgonzola.
> Made it a few times with chopped smoked salmon and it's wonderful. And -
> horror - I put parmesan on it, seafood or not.