* Available at seafood stores ** Available at Local Harvest Grocery, localharvestgrocery. com, and area farmers markets *** Available at Maude’s Market, maudesmarket.com, and area farmers markets
June 2012
Photo by jonathan gayman
5 minutes. • Add the onion and carrot, and cook until browned, about 5 minutes. Add the tomato paste and cook, stirring, for 5 minutes. • Add the white wine and cook until most or all of the wine has evaporated. • Add the clam juice, tomato juice, cloves, star anise, bay leaves and thyme. Turn the heat down and bring to a simmer. Let cook for another 5 to 10 minutes. Strain and set aside. • Next, make the pasta: Bring a large pot of salted water to a boil. Add the pasta and stir to separate the sheets. Cook until al dente. Drain and set aside. • Heat a large saute pan over high heat. Add the tail-on shrimp and season lightly with salt and pepper. Add the leeks, tomatoes and shrimp stock. Bring to a boil. Stir the butter into the broth. • Add the mizuna and stir to combine. Remove from heat. • To assemble: Place 1 pasta sheet on a plate. Top with a shaving of Heritage cheese and some cooked mizuna and tomatoes from the stockand-shrimp mixture. Repeat until all of the pasta is used. • Add the shrimp, mozzarella and grilled asparagus to the plate. • Garnish with the lemonbasil oil and basil. Serve immediately.
saucemagazine.com I SAUCE MAGAZINE I 35