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Cavatelli with Asparagus and Shrimp in Lemon Sauce

Cavatelli pasta
1 pound large green shrimp
Strained juice of one lemon
4 garlic cloves, minced
2 teaspoons fresh chopped Italian parsley
Salt and pepper
4 ounces dried porcini mushrooms
4 tablespoons olive oil
1 small shallot, chopped
1 pound very ripe tomatoes
1/8 teaspoon hot red pepper
1 pound asparagus, tip only, blanched, cut into bite-size pieces

Prepare a large pot of salted water. Bring it to a boil. Add the pasta and cook until pasta is "al dente."

Marinate shrimp in lemon juice, chopped garlic, 1 teaspoon parsley, salt and pepper for 30 minutes.

Soak porcini mushrooms in warm water until soft. Drain, reserving liquid, and chop. Cook porcini mushrooms in olive oil in a large frying pan. Add chopped shallot, reserved parsley, salt and pepper. Sprinkle with marinade and several tablespoons of soaking water and cook for a few minutes.

Blanch tomatoes in boiling water, remove and peel. Chop the tomatoes and add to the porcini mixture. Add hot red pepper, salt and pepper and cook at low heat for 20 minutes.

Add shrimp and cook for 3-4 minutes. Add asparagus.

Drain pasta and toss with sauce. Place pasta in serving bowl. Garnish with parsley and serve.

Serves 8.

Sunday, April 08, 2001

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