Fettuccine al Barese

Fettuccine with Shrimp and Garlic

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This simple pasta from Bari, a seaport in Apulia in southern Italy, is the aglio-olio classic with the added kick of hot peppers and crunch of shrimp. Bryan Miller of The New York Times claimed this was his favorite dish in San Francisco. Although dried pasta is traditional for the region, we prefer fresh. We think it is a better vehicle for the sauce and provides a nicer contrast to the shrimp.