I Made Stanley Tucci's Pappardelle alla Martina

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Bring a large pot of water to the boil. Cook the chopped asparagus and peas for about 5 minutes, until tender and bright green. Lift them out with a mesh strainer and set aside in a bowl.
2. Heat about 5 tablespoons of extra virgin olive oil in a pan over medium heat. Add the crushed garlic and sliced cherry tomatoes and cook for about 4 minutes, until the tomatoes begin to soften. Add 1-2 tablespoons of water in splashes to keep the garlic from burning.
3. After 5 minutes, add the shrimp, 3-4 tablespoons of white wine and the cooked peas and asparagus. Cook for 3 minutes, until the shrimp is ready.
4. Season generously with salt and pepper while it cooks. Do not add the basil yet.
5. Once everything is cooked, take the pan off the heat and set it aside.
6. Squeeze the lemon into the pan just before adding the pasta.
7. Bring the large pot of water back to the boil and add 1 tablespoon of salt. Add the pasta and cook for about 10 minutes, or the time on the packet.
8. Before draining, reserve about half a mug of pasta water.
9. Add the drained pasta to the pan with the other ingredients and toss. Add the reserved pasta water and toss again until a creamy sauce forms.
10. Tear the basil leaves from the stems, add them to the pan and gently combine.
11. Serve the pappardelle on plates, spoon the sauce over, top with a basil leaf and drizzle with a little olive oil.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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