Cook the Book: Taglietelle with Shrimp and Peas
After writing The Young Man and the Sea, I had a keen appreciation for Dave Pasternack's ability to combine fish or shellfish with pasta in ingeniously simple fashion.
This recipe for Tagliatelle with Shrimp and Peas is easy, delicious, and takes less than half an hour from start to finish. Frozen peas work just as well as fresh ones, and, of course, they are a lot less work. If you can find rock shrimp easily where you live, by all means use them instead of the medium shrimp.
