Bonita & Estero Magazine - - RECIPES -

Serves 2

5 cups canned Ital­ian plum toma­toes, with their juices 4 ta­ble­spoons ex­tra-vir­gin olive oil, or more if needed 3 fresh lob­sters, 6 mus­sels, 6 clams, 4 shrimp, 3 scal­lops, 3 ounces cala­mari, 4 ounces any white fish Salt and freshly ground black pep­per, to taste 2 large shal­lots, finely minced 2 ta­ble­spoons finely minced gar­lic ¾ cup dry white 2 tea­spoons finely minced fresh ser­rano chile, with seeds and ribs; or 1/2 tea­spoon crushed red pep­per 8 ta­ble­spoons chopped fresh flat-leaf pars­ley leaves 2 ta­ble­spoons torn fresh basil leaves 2 tea­spoons dried oregano ¼ pound lin­guini

In a large saucepan, heat 2 ta­ble­spoons of the olive oil with the gar­lic and shal­lots over medium heat. When the gar­lic starts to siz­zle, pour in the toma­toes. Sea­son with salt and red pep­per.

Bring to a boil. Lower the heat. Add the wine and toma­toes. Sim­mer for 30 min­utes, stir­ring oc­ca­sion­ally.

Mean­while, bring a large pot of lightly salted wa­ter to a boil. Cook pasta for 8 to 10 min­utes, or un­til al dente; drain.

In a large skil­let, heat the re­main­ing 2 ta­ble­spoons of olive oil over high heat. Add the shrimp, cala­mari,

scal­lops, clams, mus­sels and lob­ster. Cook for about 4 min­utes (or un­til done), stir­ring fre­quently, or un­til the shrimp turn pink.

Add seafood to the tomato mix­ture, and stir in the pars­ley. Cook for 3 to 4 min­utes, or un­til the sauce just be­gins to bub­ble. Serve sauce over pasta. TWO MEAT­BALLS IN THE KITCHEN 8880 Sal­rose Lane, Fort My­ers. 239-489-1111, 2meat­

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