Thursday, September 13, 2012

Capellini w/Lemon Garlic Shrimp and Anchovies with my Big Brother!

As hectic as schedules can get between balancing our personal work and family, it's nice to know we can touch base and share laughs with our siblings on an occasion or two.  "Time waits for no Man" is not just a euphemism, and each second, minute, hour is as precious and un-promised as the next.  I had not conversed with or seen my brother Ken, uber best friend and cut up buddy, in more than a month of Sunday's.  He dropped by the house to see the family and we were all surprised and elated at his arrival.  Oftentimes, Ken is super wrapped up with his own family's to do's, and doesn't get to take time for himself and his own sanity in the zoo that is our personal lives very often.  He shares his thoughts periodically, but more often than not, the build-up of anxiety is to the point where he has to 'escape' just for peace of mind.  We don't probe or try to give him sanctimonious advise, rather divert his attention with our candor and a memorable meal among friends, which has untold healing properties, especially within a genuine support system, that should be a family unit.  I  visited the supermarket two days prior and had some fresh oysters in shells on hand for a clam bake that never happened, so we needed to get those piggies to the market so to speak or risk having to throw them out.  I put together an impromptu affair with the fresh steamed oysters with all the amenities (butter, lemon wedges, cocktail sauce, Sriracha) and the Capellini or angel hair pasta with lots of fresh garlic, shrimp and lemon, and the rich and delicious implement of anchovies packed in olive oil.  My brother Ken had taken a 20 minute power nap, while letting the movie I insisted he see dawdle on,  Trailer Park of Terror, a hilarious, scary but not really, spoof about a zombie chick who lures people to the trailer park where she lived and ultimately died, scorned by her park mates, and seeking revenge on the passersby who happen to get stuck there! The jury is still out on his critique  of my 'must see' for his entertainment.!LOL When my brother and I get together, television and movies just become background fodder to our conversation, riddled with knee slaps, and "Hey let me tell you's" and "GTFOH"!
Ken woke to his alarm set on his phone and clipped to his T-shirt collar.  By then I finished preparing our late lunch and he was surprised and gracious at the fare that beset him.  We dined and laughed and talked some more, and when we finished lunch, he headed for the door and his daily grind of balancing work and family with a smile and a big hug. I think the rest of his day may have went a little better than the day before and we were happy, laughing and living to do it all over again sometime soon!
1 lb. Capellini, prepared according to instruction, just shy of al dente
1 lb. raw cleaned medium shrimp
1 stick butter
1/4 c. extra virgin olive oil, plus more for drizzling
5 cloves garlic, pressed or finely minced
pinch of red pepper flakes
1 small shallot, thinly sliced
1 lemon, thinly sliced
1 tin anchovies in olive oil
2 tbsp. fresh parley, rough chopped
Parmigiano Reggiano for garnish
olive oil for drizzling
In a large saute pan melt butter over medium heat and add olive oil.  When the butter forms small bubbles, add garlic and shallot.  Cook several minutes until fragrant, about 5 minutes and add anchovies.  Break down the anchovies with a rubber spatula and stir continuously until they have 'melted' into the garlic butter.  Add shrimp.  Gently cook shrimp until opaque constantly basting in garlic anchovy butter.  Add lemon slices, pepper flakes,Capellini and parsley.  SPST.  Cook for an additional 2 minutes.  Toss to coat.  Garnish with Parmigiano Reggiano and olive oil.  Serves 6-8.

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