My good friends Chuck and Phyllis Cline, owners and operators of Sedona’s famous Heartline Cafe, have graciously permitted the reprinting of selected recipes from Chuck’s marvelous cookbook, Recipes From Sedona’s Heartline Cafe.
Enjoy your cuisine explorations and stop by to taste the Chef’s magic at the Heartline Cafe next time you visit Sedona. There’s nothing like the real thing.
Linguine with Grilled Shrimp Puttanesca
Four to six servings
1 pound linguine
½ cup plus 1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon capers
¾ cup black olives
6 anchovy fillets, chopped (optional)
2 cups ripe tomatoes, diced
¼ cup parsley
2 tablespoons plus 1 teaspoon chopped fresh thyme
2 tablespoons olive oil
1 ½ pounds shrimp, peeled and deveined
Linguine
Cook linguine according to package directions. Drain and toss with one tablespoon olive oil to prevent sticking. Set aside.
Puttanesca Sauce
In a large sauté pan, heat the one-half cup olive oil and garlic over medium-low heat until scent of garlic starts to expand, one to two minutes. Add capers, black olives and anchovies and sauté for two minutes. Add tomatoes, parsley, and two tablespoons thyme. Continue to sauté until tomatoes soften and create a sauce-like consistency.
Add pasta to this mixture and toss well to thoroughly coat and warm pasta. Leave in sauté pan to keep warm while grilling shrimp.
Brush shrimp with olive oil. Grill over medium heat until cooked through, about two minutes. Because shrimp overcook quickly, it is important to cook them until barely white inside, remaining very moist and tender.
Presentation
Divide pasta among four pasta bowls or plates and arrange shrimp on top. Garnish with remaining teaspoon of thyme. At The Heartline, we serve this dish with foccacia bread.