Wild Garlic Linguine
By: Alexander Svenne (Bistro 7¼’s , Winnipeg MB)Ingredients:
1.00 pound wild garlic linguine
1.00 small white onion, finely diced
2.00 cloves garlic, minced
1.00 pinch crushed chiles
1.00 tablespoon olive oil
1.00 pound peeled shrimp
0.50 pound snap peas or snow peas, trimmed
2.00 cups cherry tomatoes, halved length-wise
0.50 cup chicken stock
2.00 tablespoons butter
Salt & pepper to taste
Parmesan or feta cheese to garnish
Directions:
Boil water and begin cooking linguine.
While pasta is cooking, sauté onions, garlic and chiles in olive oil.
Add shrimp; cook until opaque.
Add snap peas, tomatoes and stock.
Add cooked linguine and toss with butter and basil.
Garnish with parmesan or feta and serve.
Bon appétit!
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