Orecchiette Lucane Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add the orecchiette and cook until al dente according to package instructions (usually 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Finish and serve

Return drained orecchiette to the pot or a large warm skillet. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon white truffle oil, half of the fava bean puree (see below) and the shrimp-vegetable mixture. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to create a light sauce and coat the pasta. Adjust salt and pepper to taste. Plate; finish with chopped parsley and a light drizzle of remaining truffle oil if desired.

Prepare fava beans: If using fresh in pods, blanch in boiling water 2–3 minutes, then shock in ice water and slip skins off each bean. If using frozen, cook according to package or briefly simmer until tender and drain. Place the cooked fava beans, 1 clove garlic, 1 tablespoon lemon juice, 3 tablespoons extra-virgin olive oil, 2 tablespoons water or vegetable stock, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a blender or food processor.

Puree until smooth, scraping the sides as needed. If the puree is too thick, add up to 2 tablespoons additional water or stock to reach a spreadable, silky consistency. Taste and adjust seasoning or lemon for brightness. Keep warm or at room temperature until assembly.

Prep shrimp and vegetables: Pat shrimp dry and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slice mushrooms, dice roasted peppers, drain diced tomatoes, and mince shallot and garlic.

Sear shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil. When hot, add shrimp in a single layer and cook 1–1.5 minutes per side until just opaque and pink. Remove shrimp to a plate and set aside (they will finish cooking with the sauce).

Sauté aromatics and mushrooms: In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant. Add sliced mushrooms and cook undisturbed 3–4 minutes so they brown, then stir and cook another 2 minutes until tender and browned.

Deglaze and build the sauce: Pour in 1/4 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half (about 2 minutes). Add the diced roasted peppers and drained diced tomatoes and stir to combine. Cook 2–3 minutes until vegetables are warmed through and the mixture is saucy.

Finish sauce with shrimp and puree: Return the seared shrimp to the skillet with the vegetables and toss gently to combine. Add the remaining half of the fava bean puree or add amounts to taste—you can swirl some into the vegetable mixture to create pockets of bright bean flavor. Warm everything together for 1–2 minutes so shrimp finish cooking and flavors meld. Taste and adjust salt and pepper.