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| Zuppa de Pesce White Wine |
When I was a kid hanging out in the neighborhood my friends and I would call our moms to find out what they were making for dinner. Whoever was having "the best dinner" would have to call her mom back and see if the rest of us could join them. One day my mom said we were having spaghetti for dinner. Everyone agreed that they wanted to eat at my house. I knew my mom had enough food for 3 extra kids because as an Italian-American my mom always cooked enough food for an extra family of 6 to stop by...no problem.
When we sat down to eat and my friends saw my family members raising forks of squid tentacles and clam bellies into their mouth... they screamed and ran out of the house. My mom looked at me and said,
"Doesn't everyone put calamari in their spaghetti?"
Guess not, but we do... and so this pasta dish which contains any seafood you would like in it... I put mussels, squid, and shrimp...concludes our Feast of the Seven Fish. I went over by one fish, we cooked 8 instead of 7,... but that is OK, more is always OK with Italians.
Zuppa de Pesce in White Wine
by Diane Balch
Preparation: 20 minutes Serves 4 - 6
Ingredients:
1 pound of seafood cleaned. Any assortment of: shrimp, squid, scallops, mussels etc.. It can be a frozen mixture.
1 pound of Barilla Plus Spaghetti or Schar's gluten-free Spaghetti
1/4 cup of extra-virgin olive oil
1 tablespoon of anchovy paste or crushed into paste whole jarred anchovy
4 cloves of garlic minced
1 teaspoon or more of red pepper flakes (or ground cayenne if serving to kids)
1/2 cups of dry white wine
1/4 cup of fresh chopped parsley
(or 1/8 cup dried parsley)
grated parmesan cheese to garnish
salt and pepper to taste
Directions:
2) Put oil, garlic, red pepper, anchovy paste, salt and pepper in a large skillet. Heat on medium low. Do not brown the garlic. Mix and incorporate the anchovy paste until it dissolves into the oil.
3) Add wine and seafood to skillet. Mix and boil for about 5 minutes until water starts to evaporate and the seafood turns opaque. Be careful not to over cook the seafood, it will get rubbery if you do.
4) Add cooked pasta and parsley to the skillet. Mix well, check if it needs more salt and pepper, and let stand for 5 minutes.
7) Sprinkle individual servings with parmesan cheese. Serve with a side green salad and white wine.
seafood, pasta, squid, Italian recipe, shrimp, mussels http://verygoodrecipes.com/italia
seafood, pasta, squid, Italian recipe, shrimp, mussels http://verygoodrecipes.com/italia
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| Hosted by Home Maid Simple and Simple Living and Eating |
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Note to Readers: We will be taking a foodie friday break. There will not be a link up next week. We will see you back on Jan 4th to resume sharing food together in the New Year.
I wish you joy and peace
&
good times at the table with friends and family.
I wish you joy and peace
&
good times at the table with friends and family.
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