Castellane pasta, named after the long flowing skirt worn historically by women is one pasta that goes with both heavy and light sauces. Aside from its versatility, it also retains moisture in the crevices of its coils leading to an explosion of flavors in your mouth. It is best enjoyed when cooked till done, as opposed to al dente. In this recipe, I showcase this pasta in a simple mushroom and shrimp sauce. The dish is fresh and the shrimps complement the shape of the pasta. Perfect for a summer afternoon lunch, this pasta dish is sure to keep you refreshed. Let’s cook pasta.
(1) 250 Grams of Castellane Pasta
(2) 5 Large Botton Mushrooms
(3) 1 Dozen Jumbo Shrimps
(4) 1 Shallot
(5) 3 Garlic Cloves
(7) 2 Tablespoons Olive Oil
(8) 1 Teaspoon All Purpose Flour
(9) 1/2 Cup White Wine
(10) 3/4 Cup Broth (or Water)
(11) 1 Bay Leaf
(12) Salt and Pepper to taste.
(1) Clean shrimps and set aside.
(2) Mince shallot, garlic and parsley together.
(3) Heat oil. Fry onion mixture and bay leaf for a couple of minutes till slightly brown.
(4) Add flour and stir for 1 minute.
(5) Deglaze with white wine, add mushrooms and cook for 3 minutes.
(6) Add broth, season, cover and cook for 10 minutes.
(7) Meanwhile cook pasta in boiling water seasoned with salt till done. About 9 minutes.
(8) After sauce has cooked for 10 minutes, add shrimp and cook for 5 minutes covered.
(9) Add cooked Castellane pasta to sauce, toss together and serve hot. Enjoy.
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