*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Fresh Fava Beans, in the pod
    3       tb           Olive Oil
    2       ts           Slivered Garlic
    2       oz           Pancetta Cut Into Tiny Dice,
                         -about 1/3 cup
      3/4   lb           Medium Size Shelled Shrimp
                         Big Pinch Red Chile Flakes
    1       tb           Chopped Fresh Savory <<Or>>
    2       tb           Chopped Fresh Basil
      1/2   c            Ripe Tomato, seeded, diced
    2       ts           Grated Lemon Zest
    8       oz           Dry Orecchiette Pasta,,
                         -cooked al dente
                         Rich Chicken, Shellfish Or
                         -Vegetable Stock, if desired
                         Salt And Freshly Ground
                          -- ¥
                         Shaved Parmesan Or Asiago
                         Savory Or Basil Sprigs
   Remove beans from the pod and drop into boiling salted
   water for 1-2 minutes. Strain and immediately drop
   into ice water to stop the cooking. When cool, drain
   and remove the tough bitter outer skin. Set beans
   Heat olive oil in a skillet and saute garlic over
   moderate heat until soft but not brown, add pancetta
   and saute 1 minute longer until translucent. Add
   shrimp, fava beans, chile flakes and savory and toss
   until shrimp just turn pink, 1-2 minutes. Add tomato,
   lemon zest and pasta and toss to warm through. If
   mixture seems dry, add a little stock. Season with
   salt and pepper and garnish with shavings of cheese
   and savory or basil sprigs.
   Yield: 4 servings
   Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
   Reserved Posted to MC-Recipe Digest V1 #
   Recipe by: COOKING RIGHT SHOW #CR9680
   From: Bill Spalding <billspa@icanect.net>
   Date: Sat, 7 Dec 1996 04:55:22 -0500 (EST)
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