This is exactly my favorite kind of pasta dish with the bell peppers, cherry tomatoes, white wine, fresh basil, and shellfish. The recipe comes from Figaretti’s restaurant in Wheeling, West Virginia. It’s a quick and easy dish to prepare, but you want to have all the ingredients prepped and ready before you start cooking. The water for the pasta should be boiling as you heat some olive oil in a large saute pan. Linguine was added to the boiling water as chopped green and red bell peppers were sauteed with onion and garlic. White wine and mussels were added to the vegetables, and the pan was covered for two minutes of cooking. The lid was removed, pasta water was added with shrimp, tomatoes, and some butter, and after a few stirs, the shrimp was cooked. Last, the cooked linguine was tossed with everything in the saute pan, and fresh basil was added. The pasta was served with asiago cheese and lemon wedges.
I don’t mind breaking the rule and adding a little grated cheese to the pasta despite there being seafood involved. It brought savoriness to the sweet peppers and tomatoes. Admittedly, almost any kind of pasta dish is comfort food to me, but one with white wine, butter, fresh basil, and shellfish is a treat. What’s your favorite comfort food?
See my review of The New Comfort Food
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