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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

1½ 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 saute 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 saute for two minutes. Add tomatoes, parsley, and two tablespoons thyme. Continue to saute 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 saute 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.