Seafood Pasta

From my new Mark Bittman cookbook, How to Cook Everything.

We actually made this recipe over a month ago, but whenever I'm too lazy to post something, the recipes are usually the first to get the ax. (Mostly cause I think Andrea is the only person who's really interested.)

I highly encourage everyone to try the recipes found here, though. If I can cook it, you definitely can.

This was the first recipe I tried from the now-one-of-my-favorites cookbook. We used the cheap, frozen seafood mix bag from Trader Joe's, but you can substitute just about any seafood you'd like (or if you're like me, whatever's on sale).

Since our fresh basil was still in it's seedling infancy (But woo, buddy, you should see that basil now! If you are in need of fresh basil and in Chicago, please email me.), we used dried basil in the sauce and couldn't garnish with a pretty basil chiffonade. It still tasted amazing, so I can't wait to try it again after hacking some fresh leaves from the fragrant monsters now growing in our garden.

This pasta dish is a great summer meal because the lemon and white wine really brighten the flavor while the seafood isn't too heavy.



Pasta with Provencal Seafood Sauce
4 servings

1 tablespoon olive oil
½ cup diced onion
1 teaspoon minced garlic
½ teaspoon crushed red pepper flakes, or to taste
½ cup dry white wine
2 cups caned, crushed tomatoes, not drained
1 lb linguine or other pasta
¼ cup minced fresh parsley leaves
½ cup shredded fresh basil leaves
1 teaspoon fennel seeds
1 tablespoon minced lemon zest
Salt and Freshly ground pepper to taste
½ pound medium to large shrimp, peeled and cut up if very large
½ pound sea scallops, cut in half if very large

1. Bring a large pot of water to boil.
2. Put the oil in another large, deep pot over medium heat. One minute later, add the onion and cook, stirring for 2-3 minutes. Add the garlic and cook for 1 minute. Add the red pepper flakes, wine, and tomatoes, bring to a boil, reduce the heat to medium-low, and let cook for 15 minutes. (Sauce may be covered and refrigerated for a day or two, or frozen for several weeks. Reheat before adding seafood.)
3. Salt the boiling water and cook the pasta until it is tender but firm. When the pasta is almost done, add the parsley, half the basil, and all the remaining ingredients to the sauce; simmer until seafood is cooked through, about 4 to 5 minutes.
4. Drain the pasta and serve with the sauce, garnished with the remaining basil.
5. Share with your puppy!


Just like Lady and the Tramp.

(Milo's totally the lady.)