455 grams dried garganelli, orecchiette, linguine, or spaghetti
1 tablespoon garlic oil from garlic confit, plus extra for drizzling (see above)
1 small shallot, finely chopped
1 teaspoon sea salt
455 grams fresh or thawed sidestripe shrimp, or any medium-size sustainably harvested variety, peeled nad deveined
1 tablespoon dry white wine
1/2 cup tomato puree
2 heirloom tomatoes chopped (optional)
1 teaspoon chili flakes
1/2 cup fresh or frozen peas
Zest and juice of 1/2 lemon
Fresh basil or chives, chopped, for garnish
Grated Parmesan, to sprinkle
For the garlic confit:
Combine the garlic and olive oil in a small saucepan. Add more oil if necessary to ensure the cloves are covered. Set over low heat and cook 20 minutes or until cloves are tender and just lightly browned. (Do not boil as this will roast the garlic too quickly.)
Remove the pan from the heat and set aside to cool. (The oil will keep refrigerated for up to four days. Use the extra for brushing bread before toasting or grilling, in vinaigrettes, and for finishing roasted fish.)
For the garganelli:
Bring a large pot of water to a boil over high heat and salt generously. Add the pasta and cook until al dente, according to manufacturer’s instructions. Drain the pasta.
Heat the two tablespoons garlic oil in a large skillet over medium heat. Add the shallots and one teaspoon salt, and sauté for 30 seconds or until fragrant.
Add the shrimp and cook for another ten seconds or until it starts to turn pink.
Add the wine, tomato puree, tomatoes and confit garlic cloves. Cook for 30 seconds or until warmed through.
Add the chili flakes, peas, and the lemon zest and juice. Add the pasta and fold everything together. (You don’t want this pasta very saucy, just lightly coated in the tomato puree. The flavor of the shrimp and confit garlic should be the stars.)
Transfer to a large serving platter, and sprinkle over the basil (or chives) and Parmesan. Drizzle over more garlic oil.