A VERY SUCCESSFUL TAKE on the recipe from New Tapas: I used shrimp only, which I sauteed separately in garlic and butter and added just before serving, and substituted vegetable bouillon for water when cooking the pasta (gemelli, a fine choice for this dish). Left out the tomatoes and put them on a salad to accompany, and traded a sweeter yellow pepper for the green. A Covey Run Riesling worked well, and was marvelously potable alongside the finished meal. Spiced the dish with some ground rosemary and basil and lots of pepper, then added perhaps 2/3 cup of heavy cream at the very end. End result, very delicious.
As you can see, I am constitutionally incapable of following a recipe exactly as written. Hope you are as well.
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