Ingredients
2tbspolive oil,plus ½ cup
1½cupsfresh bread crumbs
2clovesgarlic
⅛salt and fresh ground black pepper,as needed
¾lbmedium pasta shells
1lblarge shrimp
3tbsplemon juice
1tspanchovy paste
¾tspworcestershire sauce
3ozcurly endive,(about 2½ cups), shredded
⅓cupparmesan,plus 2 tbsp, grated
Preparation
In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat. Add the bread crumbs, garlic, and ⅛ teaspoon each of salt and pepper and cook, stirring frequently, for about 5 minutes until golden.
In a large pot of boiling, salted water, cook the pasta shells for about 10 minutes until almost done. Add the shrimp to the pot and cook, stirring occasionally, for 2 to 3 minutes longer until both the shrimp and the pasta shells are done. Drain thoroughly.
In a large glass or stainless-steel bowl, whisk together the lemon juice, anchovy paste, Worcestershire sauce, and ¼ teaspoon each of salt and pepper. Add the remaining oil slowly, whisking.
Add the pasta and shrimp, the curly endive, and the ⅓ cup Parmesan to the dressing and toss.
Serve the salad warm or at room temperature, topped with the garlic bread crumbs and the remaining parmesan. Enjoy!
