3.144 Linguine con Spinaci with Shrimp & Spinach in Tomato-Parmesan Sauce

Cycle 3 – Item 144

28 (Mon) May 2012

Linguine con Spinaci with Shrimp & Spinach in Tomato-Parmesan Sauce


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

The stacking, a first for me, was accomplished via one of the toys that I recently acquired at City’Super in Hong Kong.  Originally intending this to be a simpler dish consisting of spaghetti with shrimp in tomato sauce, I decided at the last minute to add the spinach, as well as the spinach-infused linguine, just to see if everything would stack up; it did, though the pasta needed to dry out a bit before holding its shape.  Unfortunately, the dish overall ended up a mess: too much going on without any harmony.

New toys from Hong Kong: battery-operated pepper mill, stacking cylinders, silicon ties, digital meat thermometer, silicon spatula, cooking twine
The “Restless” Chopsticks (in olive green), so called because they’re cut an angle on one side that keeps the tips from touching the surface of the table when set down, though the asymmetry requires them to be held just right when in use (I just bought them for the color).
White truffle pate – I have no idea what this is or why I bought it.
Finally, Lee Kum Kee provides an easier alternative to its stubborn glass bottles, at least for oyster sauce (I remember the brouhaha when Heinz made the switch for ketchup bottles in the 80s); I love that the company has embraced/magnified the communist campiness of its packaging.
Spices: whole cardamom pods, star anise, garam masala, caraway seed, chervil – I have no idea how to use any of these.
By coincidence, 5 different nations of origin: Guatemala (cardamom), Germany (chervil), UK (garam masala), Holland (caraway), China (star anise).
For DJ: Buzz Lightyear and Sulley PEZ dispensers plus refills, chopsticks buddy (in green and blue), Krazy Straw, Frosted Flakes and Apple Jacks single-serving cereal cups.

The first spinach recipe below is from Julia Child’s Mastering the Art of French Cooking. Could French cooking be any simpler?




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