Whole Grain Linguini and Shrimp with Capelin Roe Pernod Lemon Creme

     

     A French sauce, a roe used in Japanese sushi and a rustic whole grain wheat pasta combine to create a divine flavor!  

     

     French Pernod Liquor has an anise and bitter wormwood absinthe flavor.  Pernod creme sauces are an old fashioned classic French accompaniment for seafood and oysters.  Lemon compliments the flavor of Pernod.  Capelin roe (Japanese masago) has a very mild flavor that is much lighter tasting salmon roe or Beluga Caviar.  Capelin roe does not taste fishy, so it appeals to those who prefer lighter seafood flavors.  Capelin roe is called masago in Japan and it is used to garnish sushi.  The orange color of the pasta sauce comes from the capelin roe and not tomato.

     Originally, simmered grain or porridge was the first form of polenta.  Polenta transformed into pasta some time before the Roman Empire age in Italian history.  The unrefined whole wheat linguini in this recipe is rustic, like the first pastas of ancient Italy.  In modern times, the word Farro is usually used to describe durham wheat pasta and not whole grain wheat pasta.  In ancient times, the word Farro described both.
   
     Whole Grain Linguini and Shrimp with Capelin Roe Pernod Lemon Creme Recipe:
     Boil 1 portion of whole wheat grain linguini.  Cook the pasta till it becomes al dente.  The sauce can be made while the pasta cooks!
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 minced garlic clove.
     Add 1 teaspoon of minced shallot. 
     When the shallots turn clear in color, add 6 large peeled shrimp that have the tails attached.
     Saute the shrimp, till they are cooked al dente.
     Remove the shrimp from the pan and set them aside.
     Add 1 squeeze of lemon juice.
     Add 1/4 cup of shrimp broth.
     Add 2 ounces of Pernod Liquor.
     Simmer and reduce the sauce by half.
     Add 6 ounces of cream.
     Add sea salt and white pepper.
     Add 1 small pinch of cayenne pepper.
     Add 1 pinch of tarragon leaf.
     Add 1 pinch of chopped parsley.
     Simmer and reduce the sauce, till it becomes thin sauce consistency.
     Return the al dente shrimp to the pan.
     Add 1 1/2 tablespoons of capelin roe caviar (Masago).
     Stir the sauce.
     The pasta should be cooked al dente by this time.
     Drain the water off of the pasta.
     Add the al dente cooked whole wheat linguini pasta.
     Toss the sauce and pasta together.
     Use a chef's fork to set the sauced pasta on the middle of a plate.
     Try to place the shrimp on top of the pasta, so they can be seen.
     Pour any extra sauce over the shrimp and pasta.
     Note:  Do not flood the plate with pasta sauce!  Make just enough sauce to flavor and coat the pasta is the cardinal Italian rule.  The French seem to adhere to that rule when they make sauces for pasta. 
     Garnish the plate with a sprinkle of capelin caviar.
     Garnish the plate with a few parsley sprigs and a thick lemon slice that is sprinkled with fine chopped parsley.
   
     The thick lemon slice is meant to be squeezed onto the pasta to give the sauce a fresh hint of lemon when dining.  The classic Pernod lemon creme flavor is very old fashioned.  The tender shrimp and capelin roe give this pasta a very nice light fresh ocean catch flavor.
     I do suggest a nice French 2002 Macon Aze White Burgundy Chardonnay for this entree.  Try a later vintage if the 2002 is past its prime!  Chardonnay from the Burgundy region is very nice!  Yum!  ...  Shawna