Bite with Belkys: Fettuccine Marinario

The Chef: Pasquale Stallone

The Restaurant: La Factoria

124 Collins Avenue

South Beach, FL

305-695-0044

Ingredients for Pesto Sauce:

1/2 teaspoon garlic

1 tablespoon pine nuts

1 cup fresh basil

3 tablespoons parmesan cheese

1/2 teaspoon salt and pepper

1 cup extra virgin olive oil

Other Ingredients:

2 handfuls fettuccine

1 teaspoon garlic

2 tablespoons olive oil

8 medium shrimp

2 tablespoons white wine

6 cherry tomatoes, cut in half

1 tablespoon fresh basil

salt to taste

pepper to taste

2 tablespoons fish stock, or substitute with chicken stock

parsley and basil for garnish

Directions:

Begin by cutting the cherry tomatoes in half and chopping the 1 tablespoon of fresh basil. Set this to the side.

Next, boil the fettuccine.

While that's happening, put all of the ingredients for the pesto sauce into a blender or food processor and mix. Set the pesto to the side.

Now, add the garlic, olive oil, shrimp and white wine to a hot saute pan. Cook this until the shrimp turn pink. Then add the cherry tomatoes, the chopped fresh basil, salt and pepper to taste and the fish stock to the pan.

Strain the fettuccine and put it into the saute pan. Pour the pesto sauce on top, turn the flame off and mix all of the ingredients together.

Plate the dish and garnish it with fresh parsley and basil.

Serves 2