Recipes From Dad
|
TOOLBOX
   Resize
COMMENT
 Discussion Policy
 CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging  |
Noah Dan's Busara
6 servings
This recipe calls for shrimp, but Noah Dan also recommends using blue soft-shell or Dungeness crabs. Because the shellfish is cooked shell-on, for the best flavor, make sure to have a bowl or two on the table for shell disposal.
A key element in this dish is the white wine, so it's important to choose a good-quality one that would be suitable for drinking as well.
1 pound dried spaghetti
2 to 3 tablespoons extra-virgin olive oil
6 medium to large cloves garlic, peeled and smashed
About 1 1/2 pounds of large shrimp, unpeeled
1 pound (3 medium or 2 large) tomatoes, chopped coarsely, seeds and liquid removed
1 habanero chili pepper, with several slits cut into it
2 to 3 cups dry white wine
Salt
![[slate.com logo]](http://media.washingtonpost.com/wp-dyn/content/graphic/2007/09/27/GR2007092701096.GIF)
