This classic Italian shrimp recipe from Marcella Hazan brings together olive oil, tomatoes, garlic, and chili in a quick-cooking sauce that captures the essence of coastal Italian cooking. In this post, I explore how the recipe evolved across Marcella’s books and cook the original version to see what it still has to teach.
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Before we begin, a small word about names. Here in Australia, these sweet, sea-bright creatures are prawns, while many of my readers know them only as shrimp. To Marcella they were gamberi, and depending on the edition of her books they were eithe…
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