Sunday linguine with shrimp

An Italian friend was visiting Accra, and offered to come over and cook Sunday lunch. It was delicious! He had bought the shrimp that morning at the fish market in Jamestown. I am counting down to Italian summer holidays by the sea, so this was perfect. I do moan about the lack of fresh seafood in Accra, being on the coast and in Gulf of Guinea as we are, but it does exist: getting fresh shrimp just takes a bit of detective work and effort.

Sunday linguine with shrimp

50 ml olive oil
3 cloves garlic, chopped
Pinch of chili flakes
1 kg fresh shrimp, peeled and deveined
7 or 8 medium plum tomatoes, diced

Pinch of salt
500 grammes dry linguine

To serve: Small handful chopped fresh parsley

Put the pasta water on and start the pasta. Heat the olive oil and sauté the chopped garlic. Tip in the diced tomatoes. Finally, let the shrimp cook gently in the tomato sauce for just a few minutes. Toss sauce and linguine, and serve at once, with a bit of fresh parsley and cold white wine.


Note: the tomatoes seem to have vanished into the pasta, but it was delicious!

 

 

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