Hungry for the Hamptons

16 Jun

That beach house. That furniture. That kitchen. We can’t stop rewatching Something’s Gotta Give, even eight years later. Nancy Meyers has a way with house and food porn.

Despite the romantic midnight pancake scene and the dangling suggestion of leftover coq au vin (there’s even a recipe posted on the film’s official website)
in that amazing East Hampton refrigerator, we remain obsessed with the menu from the awkward dinner scene.

The steaming platter of lobster, an inviting white ceramic bowl holding a tangle of linguini, clams, white wine, lemon juice, garlic, shallots, roasted cherry tomatoes, topped with loads of grassy parsley, an herby looking salad, crunchy baguette and white wine. What a beautiful, summery meal to share on a rainy or mild evening.

Grab your iPod, put Marvin Gaye’s Let’s Get it On, and Louis Armstrong’s inimitable version of La Vie En Rose on your playlist and get cooking.

adapted from Barefoot Contessa Family Style
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large peeled shrimp (about 16 shrimp or fewer larger prawns) and clams
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons) (or white wine)
1/4 lemon, thinly sliced in half-rounds (note: some readers have said the lemon is overpowering, and bumped up zest instead of adding slices or all the juice).
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot.

Immediately add the shrimp and sauce, toss well, and serves 3.

The technique here is to flavour the olive oil with garlic, and remove it before it gets too browned. America’s Test Kitchen likes shorter pasta and chopped shrimp for a better fork ratio.

Recipe from America’s Test Kitchen
Serves 4

Marinate the shrimp while you prepare the remaining ingredients.

9 cloves, divided: 5 medium garlic cloves, minced or pressed through garlic press

(about 5 teaspoons), plus 4 medium cloves, smashed
1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
3 tablespoons olive oil
Table salt
1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
1/4-1/2 teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice plus 1 lemon, cut into wedges
Ground black pepper

Marinate the shrimp: Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.

Flavour the oil: Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.

Cook pasta: Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.

While pasta cooks, cook shrimp: return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl.

Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes.
Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if
sauce is too thick. Season with black pepper.

Serve, passing lemon wedges separately.

Back to our saffron/seafood/pasta obsession.
How beach house is this recipe?

Linguine with Saffron Tomato Sauce and Grilled Seafood Skewers
Canadian Living
Surprise guests — and yourself — with this sophisticated, restaurant-worthy dish. Long elegant strands of pasta marry best with this smooth tomato sauce.
Makes 4 serving(s)

1 (28 oz/ 796 ml) plum tomatoes
3 tbsp (45 mL) extra-virgin olive oil
2 cloves garlic, thinly sliced
1 stalk fresh basil
1 tsp (5 mL) salt
1/2 tsp pepper
1/4 tsp granulated sugar
1 pinch saffron threads
1/4 cup whipping cream
12 oz 375 gm linguine or spaghetti
4 bay scallops
8 colossal shrimp, peeled and deveined

Drain tomatoes, reserving liquid; chop coarsely. Set aside.

In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; fry garlic until light golden and fragrant, 1 minute.

Stir in tomatoes, reserved tomato liquid, basil, 3/4 tsp (4 mL) of the salt, half of the pepper, the sugar and saffron; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until spoon drawn across bottom of pan leaves space that fills in slowly, about 35 minutes.

Stir in cream; discard basil. Puree in blender until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days or freeze for up to 1 month.)

Meanwhile, alternately thread 1 scallop and 2 shrimp onto each of 4 small metal or soaked wooden skewers. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until shrimp are pink and scallops are firm, about 8 minutes.

Meanwhile in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add sauce; toss to coat. Serve each topped with skewer.

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