Serves 4 people
1 pound black spaghetti
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
6 ounces fresh rock shrimp
1 cup chopped soppressata
4 tablespoons jalapeño pesto (recipe below)
1 cup sliced scallions
½ cup roughly chopped parsley
Salt and freshly ground black pepper
For the jalapeño pesto
3 cups jalapeño peppers, roughly chopped
½ cup sliced almonds
½ cup red onions, chopped
Salt, to taste
½ cup extra-virgin olive oil
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook until al dente, about 6 to 7 minutes.
While the pasta is cooking, heat olive oil in a 12- to 14-inch sauté pan over medium-high heat. Sauté garlic, rock shrimp and soppressata until the garlic is toasted and the shrimp are cooked just through. Add the jalapeno pesto.
Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Sprinkle with scallions and season with salt and freshly ground black pepper. Serve immediately.
To Make the Jalapeño Pesto
Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.