Celebrity chefs and landmark restaurants continue to come and go in Las Vegas. One of the latest is Carmine’s, based on New York’s Upper West Side and with locations also in Times Square, Atlantic City, Washington, D.C., and the Bahamas. Carmine’s is scheduled to open in July at the Forum Shops at Caesars. Here’s a recipe from the restaurant’s cookbook.
LINGUINE WITH RED SHRIMP SAUCE
¼ cup olive oil
2 tablespoons coarsely chopped garlic
12 fresh oregano leaves, chopped
8 fresh basil leaves, sliced
2 tablespoons chopped flat-leaf parsley
10 ounces canned Italian plum tomatoes, drained and coarsely chopped
¼ cup dry white wine
2¼ cups clam juice
20 large shrimp, peeled and deveined
Salt and freshly ground black pepper
12 ounces dried linguine
In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute, or until it is golden brown. Take care not to let the garlic burn.
Add the oregano, basil and parsley. Cook the mixture, stirring, for 30 seconds.
Add the tomatoes, raise the heat to high and cook the mixture for 3 minutes. Add the wine and cook it for 2 minutes, or until most of the wine has evaporated. Add the clam juice, reduce the heat to medium and simmer the sauce for 3 to 4 minutes, or until the liquid is reduced by half.
Add the shrimp, lower the heat and cook the sauce for 1 minute. Remove the shrimp and set it aside. Season the sauce to taste with salt and pepper. Just before serving, reheat the sauce so that it bubbles.
Return the shrimp to the pan and cook in the bubbling sauce for about 1 minute, or until cooked through.
Meanwhile, in a large pot of boiling salted water, cook the linguine for 7 to 8 minutes, or until it is al dente.
Drain the pasta well and transfer it to a platter. Immediately ladle the sauce over the pasta.
Mix well and serve.
Serves 2 to 4.
— Recipe from “Carmine’s Family-Style Cookbook” by Michael Ronis with Mary Goodbody (St. Martin’s Press, $29.95)
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