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Easy Seafood Pasta August 27, 2007

Posted by Jim Berkin in Cooking, Food.
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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.
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“Don’t stop…believe-in….”

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Comments»

1. Oshowaxh - December 13, 2008

Thanks!,

2. Jim Berkin - December 13, 2008

Anytime!


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