Linguine and Shrimp with Sauce Vierge
Sauce vierge, named after England's Queen Elizabeth I (also known as the Virgin Queen), is a fresh chopped tomato sauce with roots in southwestern France. Whether referred to as "virgin" due to being uncooked or because of the addition of extra virgin olive oil, this sauce is a wonderful example of how minimal preparation and perfect seasoning allow seasonal ingredients to shine. Briny capers, sweet shallots and fragrant lemon zest pair together to add bright complexity to acidic, sun-kissed tomatoes. Seek out very ripe, juicy tomatoes for the best flavor in this summery sauce. Try it spooned over grilled fish or simply scooped up with warm, crusty bread.