James McAvoy favorite pasta dish is Linguine with scampi

Antonella Peix 4 Comments

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Linguine amb escamarlans

A couple of weeks ago I was in London to see The Ruling Class at the Trafalgar Transformed. Amazing performance. I loved every bit of it.
As I am a huge fan of James, after the show I went to the backstage entrance door, I stood in a very British line and I waited for him to come out. He does it almost every night. He goes through the line, takes pictures with fans, signs everything they ask him to sign, chats a little.
Then my turn came. I said him he was superb in the play. I said him I saw him two years ago in Macbeth and I thought I’ve seen it all but no. He surprises us every time. (Did I tell you I am a HUGE fan?).

James McAvoy James McAvoy

Then I had my ticket signed, my picture taken and then I went with my little prepared speech:
– May I ask you something? I write about pasta, I have a pasta blog and a book…
– Oh really?
– Yes! May I ask you, and publish, which is your favorite pasta dish?
– mmm… let me think. Yes, definetly Linguine with scampi…
– Great thanks! I will publish the recipe for you!

As he is ever reading it… but hey! You can never know!

Ingredients for 2 people

Linguine amb escamarlans

  • 180 g linguine
  • 4 scampi
  • 250 g peeled shrimps
  • 1 clove garlic, peeled
  • 4 plum tomatoes (or as I did, canned tomatoes. This is a list of Italian grocery shops in London)
  • 1 glass of white wine
  • fresh parsley, roughly chopped
  • extra virgin olive oil
  • salt
  • chili pepper (just a bit if you like a little spicy)

Preparation

Blanch and skin the tomatoes, then halve them and chop into small pieces.

Put a pan of water on to heat for the pasta. A couple of minutes before boiling, add the salt. The right proportion is one liter of water and 10 g salt for 100 g pasta.

Put a couple of lugs of olive oil in a second pan, and fry the scampi, garlic, chili pepper and some of the parsley for a couple of minutes, until the scampi turn pink.

Linguine amb escamarlans

Add the wine, cook for 3 minutes more. Retire the scampi and add the tomatoes.

Linguine amb escamarlans

Linguine amb escamarlans

Cook them for 5 minutes, add the peeled shrimps and cook for 5 minutes more. Check the salt. Remove the pan from the heat.

Linguine amb escamarlans

Put the pasta into the boiling water and cook it according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan with the sauce.

Linguine amb escamarlans

Prepare the plates decorating the linguine with the fried scampi and some more finely chopped fresh parsley.

Enjoy! and James! if you ever read this please leave a comment!

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Comentaris 4

  1. Hola Antonella! Sóc en Sergi Farrés, el propietari del Davita, hem obert fa una setmana, es un concepte nou, un mercat gastronòmic italià amb 9 parades, m’agradaria molt que vinguessis a provar la nostre pasta, estem a rosselló 231! T’esperem!

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  2. Maybe this “anniversary” would be the perfect occasion to introduce Casarecce, yet another format of pasta which seems (not only, but also) perfect for the “allo scoglio” preparation … Yuuuuuummmm.

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