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Easy Seafood Pasta August 27, 2007

Posted by Jim Berkin in Cooking, Food.

Okay, maybe not this easy, but it’s still pretty simple to make this dish.

Growing up in Rhode Island means you eat lots of great Italian food & lots of great fish, so it’s only natural that this would be among my absolute favorite meals.

For one serving, I shelled & deveined 10 medium shrimp, and cleaned 1/2 pound of fresh calamari, cutting it into 1/2 inch rings. These were put into separate containers & seasoned with kosher salt, fresh ground pepper, and half a clove of minced garlic.

About 1/3 cup of olive oil goes into a large skillet, with another minced clove of garlic over a medium to low flame until the garlic is fragrant. Then, add the juice from a can of minced clams, saving the clams for later. Add about 1/2 cup of a good white wine (I used pinot grigio), a half a tablespoon of dried basil, some salt & pepper, and EITHER a tablespoon (minced) or so of canned anchovy in olive oil OR a half teaspoon or so of worcestershire sauce. Bring this to a boil & then lower to a simmer to reduce by at least half, if not more… that squid is going to put a lot of water back in, after all.

Once reduced, start the pasta, and when there’s about 5 minutes to go on the pasta, add the shrimp to the simmering sauce mix along with the canned clams. Cook the shrimp until pink on both sides, about 2-3 minutes. Then add the squid, turn up the heat to high and stir the squid in the bubbling sauce for the last 1-2 minutes of pasta cooking, until it gets a little stiff and gives up a little water (Insert your own dirty joke here). Turn the sauce off when the pasta is done, drain the pasta & toss it all together.

A little lemon zest goes nicely on this. I’m trying to cut down on cheese…. don’t want to get too heavy.

“Don’t stop…believe-in….”



1. Oshowaxh - December 13, 2008


2. Jim Berkin - December 13, 2008


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