1/2 pound linguine
zest of 1 lemon
1/2 cup chopped dill
2 sprigs thyme, leaves only
1-2 cloves garlic, sliced thinly
1 tablespoon anchovy paste
1/4 cup olive oil + 2 tablespoons
1/2 cup dry white wine
1/4 cup pickles capers, rinsed, drained and dry
1/2 pound shrimp

If shrimp is frozen begin by slacking (thawing in a bowl with slightly running cold water for about 10 minutes) and peeling shrimp.

Fry capers in 1/4 cup olive oil over medium heat until they bloom. Dry on paper towels and set aside.

Start the water boiling for the pasta.

To the oil add garlic and shrimp. Cook over medium for about 4 minutes until almost done. Remove shrimp and add wine and anchovy paste. Slowly reduce by 1/3 while cooking the pasta in salted boiling water.

When the pasta is cooked drain, reserving 1/4 cup pasta water.

When the base sauce is reduced and the pasta is cooked add the shrimp to the sauce along with dill and thyme. Toss with drained pasta, lemon zest and capers. Drizzle with olive oil. If pasta seems dry add a bit of the pasta water to moisten.

Serves 2-3
Recipe by Amber Share