Kitchen Garden Lunch: Spaghetti Ortolana

Is it any wonder, when the world feels baked to a crisp, why three showers a day might not be enough, and the urge to howl at the full moon seems like a perfectly good idea, that a walk to our garden, and a chat with friends, seems like a mini-vacation after the torrid heat we’ve endured?
We’ve reached the harvesting point where lunch can be made by just visiting the orto, our kitchen garden. It’s so deliciously easy now, to walk over to the garden, with no plan in mind, just a “let’s see what needs to be eaten” attitude.

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Summer Broiled Shrimp and Fresh Herbs

In the spring, a livelier palate changes on the burnish’d hearth
In the spring, a young cook’s fancy, lightly turns to to thoughts of grill.
Apologies to Alfred Lloyd Tennyson, but as soon as the warm weather comes I want to eat things light and barely cooked. I want to eat things from the sea, I want to eat grilled shrimp, and linguine with clam sauce, and those little crabs that come from the Veneto. And I obsessivley go online to find a cheap place to stay at the beach. So I guess spring has sprung into summer here in Montone and it’s about freakin’ time.
This is how we celebrated the arrival of warm sunshine with a dish that could be a light meal of its own, or served as a finger licking starter: Summer Broiled Shrimp and Fresh Herbs. Easy livin’.

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