Pasta With Seafood

* Exported from MasterCook *

Pasta With Seafood

Recipe By : Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : * Italian Pasta
Seafood Mixture Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Baccala (dried salt cod) -- cut in
1
rinsed and soaked -- * see note 1
3 Garlic cloves -- peeled and sliced
1/2 cup Olive oil
1 cup Dry white wine
6 cups Italian Tomato Sauce -- * see note 2
3/4 pound Littleneck or cherrystone clams -- *

3/4 pound Mussels - beards removed -- rinsed
d
1/2 pound Crab claws
1/2 pound Fresh cod
1/2 pound Medium shrimp -- peeled
1/2 pound Squid -- cleaned and
cut into 1/2-inch rings
2 pounds Penne or linguine pasta

* Note 1: Rinse the baccala several times and soak it in plenty of cold
water
for a minimum of 12 hours. Change the water a few times during the soaking
process. Drain well. The cod is ready to use. * Note 2: See the recipe for
"Italian Tomato Sauce" which
is included in this collection. * Note 3: Rinse and drain the clams, being
sure they are closed tight and none are filled with mud. Bring a large pot
of
water to a boil to cook the pasta. In another large pot saute the garlic in the
olive oil for 1
minute. Add the wine and tomato sauce. Simmer gently, covered, for 5 minutes.
Stir in the baccala, clams, mussels, crab claws and the fresh cod. Cover
and
simmer until the clams and mussels just begin to open. Add the shrimp and
squid and simmer about 2 minutes until
the shrimp turn pink and are barely cooked through. At the same time cook
the
pasta in the boiling water with
a pinch of salt until al dente. When the pasta is cooked and the seafood is
done drain the pasta well and place on a large platter. Discard any shellfish
with unopened shells. Pour the cooked seafood and
the sauce over the pasta. This recipe serves 8 to 10 as a main course.
Comments: Leave it to the Italians to develop a truly delicious seafood pasta.
This dish is made with seven different types of seafood! Recipe Source: THE
FRUGAL GOURMET by Jeff Smith From the 10-07-1992 issue - The Springfield
Union-News Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 08-27-1995

- - - - - - - - - - - - - - - - - -