Linguine With Rock Shrimp Hazelnuts And Anchovy Aglio Olio Recipe

Ingredients

1 ounce Spanish anchovies, minced

1/2 cup peeled garlic, sliced

1/2 cup virgin olive oil

1 cup fish stock

1 tablespoon hazelnuts, chopped

1 salt, to taste

1 ground black pepper, to taste

1 tablespoon flat leaf parsley, washed and chopped

1 pound rock shrimp, lightly poached in salted water

1 pound imported linguini, cooked al dente

Heat oil until medium hot in a large stock pot.

Add sliced garlic and cook until lightly browned, stirring occasionally.

Add fish stock and seasoning, bring to boil and cook for 10 minutes, reserve.

In a sauté pan, doing small batches at a time, add some olive oil, add shrimp, anchovies and hazelnuts.

Cook 2 minutes to bring out the flavor of the nuts and anchovies.

Add some linguini, parsley and enough broth to moisten to dish.

Bring to boil, check for seasoning and serve immediately.