Sunday, December 20, 2009

Linguine con Frutti di Mare

This is a classic seafood pasta dish that you would find cruising the Amalfi coast in Campagna or just about any southern Italian region for that matter. The addition of the buddha's hand citrus isn't really Italian, yet citrus fruits are king in southern Italy. Because of this fact, this unique citrus fruit lends a wonderful floral fragrance of lemon to the dish that is absolutely delicious. Buddha's hand is in season from about November to January. If you can't find that, you can always substitute fresh lemons or even lemon grass if you come across it. The main thing here is to season the dish simply and let the natural flavors of the sea shine through.

TT = to taste

1# Linguine
1/2# head on shrimp
1/2# snow crab claws
4T Extra Virgin Olive Oil
4 Garlic Cloves, thinly sliced
6 White anchovy fillets, chopped(about 2T worth)
1T Chili flakes
1/2 cup White Wine, sauvignon blanc
1/4 cup Flat leaf parsley, finely chopped
2T Buddha's Hand zest
TT sea salt
TT fresh ground black pepper

Bring 6 Qts of water to boil
Drop in 3T sea salt
heat olive oil in large saute pan over med heat
add garlic, anchovies & chili flakes and saute for 2 minutes(garlic should be light brown, NOT Burnt!)
then add shrimp and crab claws and saute for 2 minutes
drop pasta in water, stir occasionally to keep from sticking together
add wine to saute pan with seafood and cook until reduced and seafood is cooked through
when pasta is 1 minute from al dente, remove from pasta water and add it to saute pan and toss & cook together for final minute
add grated buddha's hand and parsley
if needed add a little more pasta water to loosen the sauce
season with pepper and salt if needed to taste
pull off the heat and drizzle in a couple more tablespoons of best quality extra virgin olive oil
serve immediately

No comments:

Post a Comment