I got home a little early on Friday and cooked dinner. We had some leftover andouille sausage and I had been thinking all day about how to use it with some shrimp that I had seen at the store. I suppose the paella I cooked the other day (see a previous post) was still in my mind and I so made some spaghetti with a paella twist.
I steeped some saffron in white wine and sauteed some sliced garlic along with the sliced sausage. I deglazed the pan with the saffron white wine and put in some clams to steam. When the clams opened, I added 1/3 pound of shrimp and some broccoli. Finally, I added the spaghetti, which was just short of al dente, and let it finish cooking in the sautee pan, soaking up the fragrant, very colorful broth. Finally, a little pecorino romano cheese and a mix of chopped herbs (flat leaf parsley, marjoram, and green leaf shiso) went on the top and I served it up.
Simple, full flavors. I really enjoyed this dish and hope you do to.
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