Monday, February 25, 2013

Seafood Pasta

We were really in the mood for mussels and / or clams the other night, so we headed over to Costco to pick some up. Unfortunately, they didn't have any fresh shellfish that day. We wandered around for a bit deciding what to do instead when we came upon the frozen seafood area. We spotted a bag of frozen seafood, and voila! Seafood pasta! 

This is a fairly simple recipe, so it was an easy dinner. You can make your own noodles (like we did) or just buy some boxed pasta from the grocery store. It works fine either way.

Here is what you need:
mixed seafood (we used about 1/3 package from Costco)
1 bulb garlic
2 tablespoons olive oil
salt
2 lemons
1/2 cup white wine (chardonnay works well)
1/2 bunch parsley
capers
parmesan cheese
1/2 stick unsalted butter
1 fennel root (optional)
1 box of pasta or home made pasta (here)



First you want to bloom some garlic.
Take most of your bulb of garlic & chop it up fine or push it through your garlic press.


sprinkle with about 1/2 teaspoon (or one pinch) of kosher salt. Cover with olive oil (1 - 2 tablespoons) add chopped parsley, stir it all together and set aside.


At this point, get your pasta water going - you will cook your pasta to al dente (usually about 10 minutes from when you toss the pasta into your boiling water). If your cooktop is as inefficient as mine, you will need lots of time to get your water boiling.

If you have your fennel, start cooking it while you are waiting for the water to boil.

Place some olive oil in a pan over medium heat. 

 Chop up your fennel and add it to the pan.



 Cook over medium heat until caramelized. 

 Next you will get your pan hot to cook your seafood.
Add about 3 cloves of chopped garlic, your butter and a little olive oil to raise the smoking point of the butter.


Once your butter is melted and your garlic is starting to sweat, toss in your seafood mix, lightly salt and pepper, add wine and cook until it's almost done. 


About 5 minutes. (Any clams or mussels should be opening, and your shrimps should be just pink)

At this point, toss in the capers and remove from heat. Strain your pasta & return it to the pot. Pour seafood mixture over it and add your bloomed garlic and fennel. Stir everything together and top with fresh lemon juice and parmesan cheese.

Here it is served. Delicious!


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