Saturday, February 9, 2008

SEAFOOD PASTA IN THE HEARTLAND


Ebb Tide Pastel 20x30

Fresh seafood is difficult to find in western Kentucky. For this reason, as well as for convenience, I have used frozen seafood and canned clams in my pasta dishes and the results have been quite satisfactory. I try to keep the following on hand: frozen peeled, raw shrimp, frozen deep sea scallops, frozen orange roughy fillets, canned anchovie fillets with and without capers, and canned minced,or whole clams and baby clams. In addition there is Old Bay seasoning and clam juice in the pantry.

CLAMS W RED CREAM SAUCE

INGREDIENTS
clams-whole or minced w the juice
3-4 finely chopped anchovies fillets
Garlic-shallots
1-2 tablespoon tomato paste
Olive Oil
Herbs-parsley, tyme,
cream-about one half cup
2 tbsp butter
1/4 cup red wine
red pepper flakes
thin spaghetti

While the pasta is cooking sauté garlic, shallots, anchovies, herbs, red pepper flakes, and tomato paste in 2 tbsp olive oil. Add the clams and wine and cook to reduce the liquid. then add the butter and cream and stir constantly. Add the pasta and about 1/3 cup of the pasta water, mix and serve.

3 comments:

Aynex Mercado said...

Are you going to keep making me suffer?

Peanut said...

You know growing up in Oregon we got fresh seafood quite a bit. But I do not like clams. One thing I can not eat. I could eat shrimp every day though. It is nice being in Louisiana now instead of Kentucky. Shrimp is fresh and cheap. :)

Rachelle

timeisoftheessence said...

You always make me hungry! I am with Aynex on this one!