Dish of Pasta with Mixed Seafood
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Pasta with Mixed Seafood


California   -   in the Italian style
Serves:
Effort:
Sched:
DoAhead:  		 3 main
***
1 hr
Prep		 A fine light main course for three or a pasta course for five, I make this often to use small amounts of miscellaneous seafood that collect in my freezer compartment - but you don't need an excuse.




12
5
1
4
1-1/2
1
1
1-1/2
1/2
1/4
14
tt
------

oz

cl
oz
#
T
T
T
t
c
oz

---

Mixed Seafood (1)  
Anchovy fillets (2)
Garlic
Onions
Tomatoes, ripe
Parsley
Mint, fresh
Olive Oil ExtV
Salt
Wine, White
Pasta (3)
Pepper, black
-- Garnish
Parmesan
Prep   -   (30 min (varies with seafood))
  1. Cut SEAFOOD MIX as desired, but not too small - pieces should be tasted individually.
  2. Chop ANCHOVIES medium and add to Seafood mix.
  3. Crush GARLIC and chop fine. Chop ONION fine. Mix.
  4. Peel TOMATOES and cut into chunks about 1/2 inch on a side.
  5. Chop PARSLEY and MINT. Mix.
  6. Grate PARMESAN and place in a small bowl.
Run   -   (40 min)
  1. In a spacious sauté pan, heat Oil. Fry Onion mix over moderate heat until translucent but not browned.
  2. Stir in Tomatoes and Salt. Fry stirring over moderate heat until softened and much of the liquid has evaporated. Don't over-reduce or the fresh tomato flavor will be lost.
  3. Stir in Wine and simmer down until you have a light sauce consistency (you need it liquid enough to cook the seafood). Cover and keep warm until pasta is nearly ready. If making ahead this is where to stop.
  4. Cook Pasta in plenty of salted water the usual way. When just done, drain (but not too dry) and return to the pan. Mix with a few drops of Olive Oil to keep it from sticking together.
  5. When Pasta is nearly done, turn up heat under the sauce and stir in the Seafood Mix. Cook stirring until just cooked through - about 2 minutes. Watch the thick end of your shrimp to judge doneness. Keep in mind that mollusks like squid, octopus and sea snails get tough and rubbery with much more cooking than that.
  6. Stir in Parsley mix and Pepper.
  7. With tongs, load Pasta onto individual plates (preferably warm ones). Ladle sauce over. Serve immediately. Set out the Parmesan in its bowl with a small spoon for serving.
NOTES:

  1. Seafood Mix:

      Suitable seafood mixes can be found in the frozen food cases of many markets - or make your own. any mix of Fish, small Octopus Tentacles, Squid Rings & Tentacles, Mussel Meat, Shrimp, Oyster Meat, Clam Meat, Periwinkle Meat and/or Cuttlefish that you prefer (or have on hand).

  2. Anchovies:

      Please use Spanish, Italian, or South American anchovies. Moroccan anchovies (most in North America) are so often disappointing. For details see our Anchovy Products page.

  3. Pasta:

      I prefer Linguini, but any stringy pasta can be used, or non-stringy if you prefer.

  4. California:

      This state has a very strong Italian heritage, to the point the Bank of America was originally the Bank of Italy, and Zucchini was first popularized in Los Angeles. We make no apologies for offering California dishes "in the Italian style".
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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