I made my second Cook’s Illustrated test recipe on the weekend – Garlicky Shrimp Pasta. This recipe involved cooking with wine and infusing olive oil by cooking it with the shrimp shells before actually cooking the shrimp. This is the first time I’ve ever done either, and I think I did a fairly good job of it. I did have issues with thickening the sauce enough and cooking down the wine, so the recipe took a bit longer to cook than expected. I think if I make it next time I’ll reduce the amount of wine I put in it; I like the taste of dishes cooked with wine but I don’t enjoy a strong wine aftertaste.
This recipe also included the addition of clam juice! I didn’t even know there was such a thing. I went to the grocery store to pick up the ingredients and found a can of “clam nectar.” They just had to make the name fancier. Maybe “clam juice” would turn off customers? Although… nectar isn’t that much better in my opinion.
I think they need to make some tweaks to this recipe to make the cooking process smoother, so I have a feeling I will be buying this magazine issue whenever it comes out. I’m curious to see what they might change.