European Stars And Stripes (Newspaper) - January 19, 1987, Darmstadt, Hesse                                Shrimp pasta withered onion salad by Pierre Franey new York times w Hen i arrived in lha United slates 47years ago. The few kinds of pasta familiar to americans were spa Ghelli lasagna and Macaroni always with cheese which i always assumed was an american invention no longer. The numbers or pastas americans Cook with have grown with the ranks of passionate pasta lovers one of my Lavoile stories about a passion Lor pasta was told by a Friend de Giobbi who is a fabulous italian Cook he said that inc composer Rossini considered one of the Groat gourmets of his time the French disc Tourn Dos Rossini was Naties alter him had a difficult Lime recalling the names of people to whom he had been introduced one evening a gentleman Sal next to him at a formal meal and said How delighted he was to see the composer again pointing out Hal to last time the iwo had met was at a dinner in Rossini s Honor when they ate a fabulous Macaroni pie Rossini was bewildered. But finally he turned to his table male and said. I remember very Well the Macaroni pie. Bul i can l recall your lace " one of my own new favourites in pasta to lust i t recently prepared it Wilh shrimp Zucchini and tomatoes and it was roundly applauded As do most pasta dishes it goes Well i h a tossed Green salad. Shrimp with pasta 1 Pound medium size shrimp in the Shell about 34 2 Zucchini about 1 Pound 1 i pounds red Ripe tomatoes 6 Tablespoons Olive Oil 1 Tablespoon finely minced garlic 1 Teaspoon finely chopped seeded and Dev elated hot Green Chili or a Teaspoon dried hot red Pepper Hakes 20 Small pitted Black olives preferably imported Salt to taste it desired freshly ground Pepper to taste 2 Tablespoons finely chopped fresh Basil or Hai the amount dried i Pound Fusilli spirals or twists. Pod and the vein the shrimp and Cut hem in half crosswise set Asido trim Oil and discard the ends of each Zucchini. Cut each Zucchini crosswise into 2 Inch lengths. Cut each piece Lengthwise into 6 equal size wedges. There should be about 3 i cups. Cui May the cores from the Lom aloes Cut tha tomatoes into Vij much cubes there should be about 4 cups. Heat a Tablespoons of Trie Olive Oil in a Large Skillon and add the Zucchini. Cook 2 minutes stirring. Remove and Reserve the Zucchini to the Oil in the skilled add he garlic and Cook briefly add the tomatoes and Cook set ring often about 2 minutes add the hot Chili and stack olives Cook stirring often Abou s nun Ules add the so Imp Zucchini Salt and Pepper and took t minute cover briefly until ready to serve meanwhile bring about 3 quarts of water to Hie boil in a Saucepan and add Salt to taste add the Fusilli and Cook to the desired degree of Cio Mcnuss. About 10 minutes scoop out Anci Reserve / cup of the hot cooking liquid. Drain the Fusilli. Add the remaining 2 Tablespoons of Olive oif the Basil and reserved v cup cooking liquid to the sauce pour the Sauco Over the Fusilli toss and serve. Yield to to 6 Servings. Greens and red onion salad 1 Bunch watercress about 6 ounces 2 Small head lettuce about 1 Pound 1 head endive about it Pound 1 Small red onion about Pound 1 Tablespoon Dijon style Mustard 3 Tablespoons red wine vinegar a cup Olive Oil Salt to taste ii desired freshly ground Pepper to taste. Pub of and discard any Lough stems of the watercress. Put the watercress in a mining bowl or salad bowl. Cut away and discard the Core lion