Spaghetti Al Peperoncino Eva 

Recipe by Tony Noviello, Happily-retired Executive Chef, Nino’s Cucina Italiana
Photograph by Kyle Ripley, Haigwood Studios

Yield: 2 servings

1 cup artichoke hearts that have been cut into 1/5ths*
4 tablespoons olive oil, plus more for grilling artichokes
1/2 pound fresh 26/30 shrimp, peeled and deveined
2 cloves garlic, thinly sliced
salt and pepper as needed
1/2 pound red pepper-infused spaghetti, or spaghetti of choice**
1 pinch parsley

Heat grill to medium.
Lightly brush artichoke hearts with olive oil. Using a grill pad or perforated grill pan, grill 4 to 8 minutes, depending on heat of grill, flipping often, until browned. (In lieu of grilling, artichoke hearts may be broiled in oven until golden brown, turning halfway.) Set aside.
In a medium saucepan over medium-high heat, add remaining 4 tablespoons olive oil. Saute garlic until golden, add a pinch of salt and pepper, toss in shrimp and saute until golden brown. Turn off heat and set aside.
Bring a large pot of water to a boil, add salt and drop pasta in water. Boil until al dente, about 6 minutes. Strain, reserving a little cooking water and set aside.
To serve, add grilled artichokes to garlic and shrimp, toss in pasta and a little cooking water if needed and top with parsley.

*If using frozen artichoke hearts, fully thaw and pat dry. Canned artichoke hearts are not recommended.

**This pasta is infused with red chili peppers, not bell peppers.

NINO’S CUCINA ITALIANA
1931 Cheshire Bridge Road N.E.
404/874-6505
ninosatlanta.com