Figaretti’s “Godfather II” Linguine

We all have our favorite comfort foods. For years, my go-to comfort food meal was take-out shrimp fried rice and a vegetable egg roll. Of course, macaroni and cheese and pizza never disappoint in this area either. A lot of different dishes qualify as comfort food, and they all tend to be pretty universally appealing. The new book from Saveur, The New Comfort Food of which I received a review copy, shows off several such dishes. Everything in the book causes cravings, and the food comes from all across the globe. The cover photo sets the tone of the book with a look at a golden-brown and tantalizing potato gratin. Inside, you’ll also find delicious-looking huevos rancheros, New Orleans-style bbq shrimp, and chicken tikka masala among the more than 100 recipes. In the Baked Goods and Sweets chapter, every single thing is something I want this very minute. There’s ice cream with butterscotch sauce, caramel coconut flan, and buttermilk flapjacks. And, the black-and-white banana malted milk shake in the Drinks chapter distracts me every time I flip past that page. I’ll be spending a lot of time going from one section of this book to the next, but the first chapter I had to cook from was Pasta and Noodles.

This is exactly my favorite kind of pasta dish with the bell peppers, cherry tomatoes, white wine, fresh basil, and shellfish. The recipe comes from Figaretti’s restaurant in Wheeling, West Virginia. It’s a quick and easy dish to prepare, but you want to have all the ingredients prepped and ready before you start cooking. The water for the pasta should be boiling as you heat some olive oil in a large saute pan. Linguine was added to the boiling water as chopped green and red bell peppers were sauteed with onion and garlic. White wine and mussels were added to the vegetables, and the pan was covered for two minutes of cooking. The lid was removed, pasta water was added with shrimp, tomatoes, and some butter, and after a few stirs, the shrimp was cooked. Last, the cooked linguine was tossed with everything in the saute pan, and fresh basil was added. The pasta was served with asiago cheese and lemon wedges.

I don’t mind breaking the rule and adding a little grated cheese to the pasta despite there being seafood involved. It brought savoriness to the sweet peppers and tomatoes. Admittedly, almost any kind of pasta dish is comfort food to me, but one with white wine, butter, fresh basil, and shellfish is a treat. What’s your favorite comfort food?

See my review of The New Comfort Food and get this pasta recipe at Project Foodie.

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