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● Linguine with Scampi and Vernaccia wine
salt
1 pound linguine
1⁄2 cup extra-virgin olive oil
1 tablespoon oregano, minced
1⁄2 teaspoon freshly ground pepper
2 pounds plum tomatoes, peeled, seeded and diced
8 head-on scampi, or substitute head-on shrimp, halved lengthwise
1⁄2 cup Vernaccia di San Gimignano
Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Meanwhile, in a large skillet over medium heat, warm the olive oil, oregano and pepper. Cook for 2 minutes, then add the tomatoes. Cook for 15 minutes then add the scampi and cook for 5 minutes. Deglaze with the Vernaccia di San Gimignano and cook for 5 more minutes, or until the scampi are pink. Transfer the scampi to a plate, cover and set aside.
Drain the pasta, reserving 1⁄2 cup of the pasta cooking water. Add the linguine and the reserved pasta cooking water to the skillet and toss to combine. Divide evenly among 4 individual plates and top each with 2 of the scampi. Serve immediately, preferably with the remaining bottle of Vernaccia di San Gimignano. ● Serves 4
