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Ingredients
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1 teaspoon anchovy paste or 2 flat filets of anchovies
- 2 cloves garlic, chopped
- A couple of pinches crushed red pepper flakes
- 1/2 pound peeled, deveined, tail-off medium shrimp, chopped or mixed seafood such as scallop, calamari and shrimp, chopped
- A splash of white wine
- Juice of 1/2 lemon
- 2 tablespoons butter
- A small handful of flat-leaf parsley, finely chopped
- 8 thin, oval shaped slices of crusty bread, such as baguette
Yield
Serves: Makes 8 small toasts
Preparation
Heat EVOO, a couple of turns of the pan, in a skillet over medium heat. Melt anchovies into oil, then stir in garlic and red pepper flakes, add shrimp or seafood and cook until just firm. Add splash of wine and flip pan around, add lemon juice and butter, toss to melt the butter then toss in parsley. Spoon onto toasts and serve immediately.