INGREDIENTS
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6 tablespoons olive oil
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2 garlic cloves, minced
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2 ounces pignoli nuts (pine nuts)
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1 pound elbow or shell pasta
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3 cups boiled shrimp, peeled and deveined
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1 red pimiento, cut into thin strips
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6 black olives, pitted and coarsely chopped
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1 tablespoon chopped fresh parsley
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2 tablespoons red wine vinegar
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Salt and fresh ground black pepper