1 pound fresh Lemon Fettucine (recipe follows)
1 tablespoon salt
2/3 cup olive oil
1/4 cup unsalted butter
1 large garlic clove, minced
1 pound (about 16) large shrimp, shelled and deveined
1 large bell pepper, finely chopped
1 small jalapeno pepper, finely chopped
1/3 cup chopped parsley leaves
salt and freshly ground black pepper
lemon slices for garnish
1 cup semolina flour
1 cup unbleached, all-purpose flour
3 tablespoons finely grated lemon zest
1/4 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon olive oil
2 tablespoons strained lemon juice
Bring a large pot of water to a boil. Add 1 tablespoon of salt, 2 tablespoons of the oil and the fettucine to the water. Stir fettucine gently until the water returns to a boil. Boil for 1 1/2 minutes, or until al dente. Drain
Meanwhile, as the water heats to boil the pasta, put the remaining olive oil and the butter in a 12-inch skillet and heat over medium-high heat. When the fettucine returns to a boil, add the garlic to the skillet and saute´ for a few seconds. Add the shrimp and saute´ for 2 more minutes, or until shrimp is opaque. Remove from the heat and add the parsley. Arrange the fettucine on plates. Divide the shrimp and place them on the pasta. Spoon the sauce over each serving and add salt to taste and a generous grinding of black pepper. Garnish with the lemon slices. If you are using an electric pasta extrusion machine, follow manufacturer’s instructions.
If you are using a manual machine, place all the ingredients in a food processor. Process until well blended. If mixture is too dry, add additional lemon juice 1 teaspoon at a time, processing for 5 seconds after each addition. Transfer the mixture to your work surface and knead for a few seconds until it is fairly smooth, dusting it with flour if it sticks. Wrap the mixture in plastic wrap and set it aside for 30 minutes.
Process through the machine following manufacturer’s directions.
YIELD: 1 pound
Preparation time: 25 minutes, plus 30 minutes for pasta to set.