Linguine with Asparagus and Shrimp

1 lb. fresh linguine pasta
1 lb. fresh thin asparagus, sliced into 1-inch pieces
1/4 cup Milanese Gremolata Extra Virgin Olive Oil
1 lb. medium fresh shrimp, peeled and deveined
1 shallot, sliced thin
.5 c dry white wine

Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Meanwhile, heat the Milanese Gremolata olive oil in a large skillet.

Sauté the asparagus  for 5 until tender.  Add shrimp, shallot and dry white wine. Increase the heat and cook for about 2 to 3 minutes until all is cooked. Toss with the pasta or just top the pasta and serve with freshly ground pepper.

Pasta Salad di Sicily

1 lb. dried penne or orecchiette pasta
3 tbsp. Oregano Balsamic Vinegar
.25 c Tuscan Herb olive oil
1 pint mixed cherry tomatoes, halved
1 medium head radicchio, cored, shredded
1 c. mixed pitted Kalamata olives
1 c. crumbled Ricotta Salata cheese

Bring a large pot of salted water to boil then add the pasta and cook according to directions. While the pasta is cooking, mix the EVOO and vinegar together. Then add the rest of the ingredients and toss until coated. Drain the pasta and mix in with the other ingredients into a serving bowl. Season with sea salt and fresh black pepper.