Gemelli With Shrimp and Green Peppercorns

1. 1

   In a large pot of boiling salted water, cook the gemelli until al dente.

2. 2

   Meanwhile, in a large, deep skillet, melt the butter.

3. 3

   Add the garlic, shallot and peppercorns and cook over moderately high heat until golden, about 2 minutes.

4. 4

   Add the brandy and use a long match to ignite it.

5. 5

   When the flames die down, add the clam juice and simmer for 2 minutes.

6. 6

   Add the tomatoes and simmer for 1 minute.

7. 7

   Add the shrimp, season with salt and cook over moderate heat, stirring a few times, until the shrimp are just white throughout, about 2 minutes.

8. 8

   Drain the gemelli, add it to the shrimp and peppercorn sauce and toss well.

9. 9

   Stir in the parsley and olive oil and season with salt.

10. 10

    Spoon the pasta into bowls and serve.

11. 11

    A high-acid, savory vermentino, a loaf of warm bread slathered with butter, and a salad of baby greens.

* Per serving · 4 servings · Values may vary.