The following shrimp dish is made with fregola, the toasted pasta from Sardinia, the large, mountainous island in the Mediterranean, which is part of Italy and has one of the world's highest percentages of people over 100. Fregola is available in Italian markets and gourmet stores. The dish is traditionally served with pane carasau, the Sardinian bread, and a flavorful dry white wine such as Vermentino.

Makes 4 servings

KATHY WILLENS/AP Photo (ENLARGE)
MOST POPULAR STORIES McNair death ruled a homicide; possible lover's quarrel Rain to start off week for metro Atlanta Waffle House waiter sues over Taser incident Walt Disney World monorail crash kills employee Lake Lanier swimmer in critical condition
EMAIL THIS PRINT THIS MOST POPULAR
Related: • More on food and drink • Search ajc.com's recipes

16 jumbo shrimp, shells and heads removed and reserved

¼ onion, sliced

1 carrot, sliced

2 stalks celery, sliced

1 tomato, sliced

1 pound fregola

4½ cups water

Salt and pepper to taste

4 tablespoons extra-virgin olive oil

Finely chopped parsley and basil, for garnish

Put the shrimp shells, heads, vegetables, and water into a saucepan. Season with salt and pepper and bring to a boil. Lower heat, cover the pot and cook for about 30 to 40 minutes. Pass everything through a strainer, discard solids, return broth to the pot. Add fregola to the broth, return broth to the boil and simmer for 15 minutes. Add shrimp; cook for another 5 minutes.

To serve: Pour into 4 soup bowls. Garnish each dish with 1 tablespoon olive oil and chopped parsley and basil.

By MARIAN BETANCOURT, for AP Weekly Features