Fire and ice, night and day, sun and rain, there are some elements of nature that if not opposite, seem at odds with each other. And yet, when they do occur together, they yield wonderful results. Who can say that the sun peaking through during a rain storm is not a beautiful site. This duality came to mind as I pulled out my da fiore cookbook of recipes from the restaurant by that name in Venice. The recent movie The Tourist reminded me of the beautiful scenes and vistas of this city. I myself have visited Venice on two occasions, and like most tourists, it was during the summer. Light glitters off the canals, highlights the palazzos, and gives brilliance to the produce in the markets. You can stroll the narrow alleys and bridges of Venice for hours, turning corners and discovering private little squares and hidden restaurants waiting for you.
Sadly, those days of casual meals outdoors in the warm summer sun are a distant memory this time of year. Winter in Venice is damp, cold, and overcast - not an inspiration for cabin fever. To combat such chilling feelings, my fall menus feature warm, comfort food. But several months of heavy, hearty food leave me wanting something fresher, something brighter. With the new year, I want to renew and look forward to spring. Instead of warmth, I am now searching for brightness, the kind of sunlight that peaks through the rain. This recipe provides that with the addition of grapes to pasta. I find that it adds a brightness to the dish that inspires me toward fresher feelings, with a pasta base that anchors me to hearty winter needs. Of course, the Italians eat pasta year-round, as should we all. But this dish provided me that link, from savory winter fair, to lighter spring fare. It may be too soon to mix early-spring vegetables into our meals, but try this idea to mix some light into your winter day. Serves 2.
Ingredients:
1/2 lb uncooked shrimp, peeled, deveined and cut in half diagonally
1/2 cup grapes, halved
1/4 cup olive oil
1 small leek, white part only, cleaned and thinly sliced
1/4 cup white wine
2 plum tomatoes, peeled and diced
2 tsp chopped flat-leaf parsley
1 tsp chopped chives
salt/pepper
1/3 lb spaghetti
Directions:
Cook the pasta in a large pot of salted boiling water. When the pasta has 6 minutes remaining, heat the olive oil in a large skillet over medium heat. Add the leek and shrimp and cook for 3 minutes, stirring often. Add the wine and reduce somewhat. Add the grapes and tomatoes and cook another minute, then stir in the parsley and chives. Drain the pasta and and add to the sauce. Add some of the pasta cooking water if needed. Season with salt and pepper to taste. Cook for 1 to 2 minutes, stirring to combine. Serve.
