BLACK SPAGHETTI WITH ROCK SHRIMP AND SPICY SOPPRESSATA
Soppressata is a cured salami from Calabria. Calabrian cured meat comes from locally-raised hogs. During treatment, natural flavors such as cumin, black pepper, red pepper and chilli peppers are added to the meat which is then aged. If you have trouble finding soppressata, you may substitute chorizo or another spicy cured meat.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook until tender but al dente, about 6 to 7 minutes.
While the pasta is cooking, heat olive oil in a 12- to 14-inch sauté pan over medium-high heat. Sauté garlic, rock shrimp and soppressata until the garlic is toasted and the shrimp are cooked just through. Add the jalapeno pesto.
Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Sprinkle with scallions and season with salt and freshly ground black pepper. Serve immediately.
Jalapeno Pesto Instructions
Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.