一個多月前在 Eataly買了一包Squid ink pasta, 一直沒有煮。
1 pound large head-on shrimp
3 tablespoons olive oil, divided
6 garlic cloves, divided, 2 smashed, 4 thinly sliced
2 bay leaves
1 cup puréed whole peeled tomatoes
1 tsp red pepper flakes
Kosher salt, freshly ground black pepper
12 ounces squid ink fettuccine
1/2 cup red wine
Peel and devein shrimp, saving heads and shells. Set shrimp aside.
Heat 1 Tbsp oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden. Add reserved shrimp heads and shells and cook until bright pink. Add bay leaves, wine and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
Heat remaining 2 Tbsp oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant. Remove skillet from heat and carefully add tomatoes and 1 cup stock. Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add red pepper flakes. Reduce heat and simmer, stirring occasionally for about 3 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until VERY al dente, about 4 minutes. Drain pasta, reserving 1½ cups pasta cooking liquid.
Add pasta, shrimp and 1 cup pasta cooking liquid to sauce and cook, tossing often until pasta is al dente and sauce is thickened (but still saucy, add the remaining 1/2 cup pasta cooking liquid as needed), about 4 minutes. Taste and season with salt and pepper.
Serve pasta topped with shaved parmesan cheese.