2-3 tbsp Oliviers&Co Affiorato Olive Oil - If not available replace with Barbara Organic Italian Extra Virgin Olive Oil
Oliviers&Co Salt from Camargue & pepper to taste
1 lb. medium shrimp peeled and cleaned
1 qt. chicken stock, 10 cloves garlic peeled, 1 large head of Escarole washed well and cut into 2 inch pieces, 1 jar semi dried tomatoes
Bring 6 quarts of salted water to boil in a large pot.
In a large sauté pan, add 2-3 tbsp. Affiorato Olive Oil and 6 cloves garlic. Saute garlic until golden on all sides. Do not burn garlic! When garlic is done, remove and set aside.
Put several handfuls of escarole in pan and cook until wilted. Continue adding escarole until all the greens are in the pan.
Add Salt from Camargue & pepper to taste and continue cooking until the escarole gets a little browned. Set aside.
In a small saucepan, add 2 tbsp. Affiorato Olive Oil and 4 cloves of garlic. Cook until garlic is golden on all sides. Remove garlic, let oil rest for a minute and then carefully add the chicken stock.
At this point, add the pasta to the boiling water and cook according to package directions. While pasta is cooking, bring chicken stock to a boil and add shrimp. Cook until the shrimp are fully cooked (about 5 minutes, shrimp will be pink and opaque).
Take 5 of the cooked garlic cloves and mince through a garlic press into the chicken stock. Add the bag of semi dried tomatoes and stir well. When pasta is done, drain well and add the chicken stock mixture.
Toss in the sautéed escarole and place mixture in a large pasta bowl. Drizzle with Affiorato Olive Oil and serve.