Sarasota's Seafood Spaghetti in a White Wine/Tomato Broth

"This is a really nice, elegant, but quick cooking meal even for a week night. Now, it is NOT the cheapest dinner by any means, but it will easily serve 4-6 hungry adults. So, add a nice fresh salad, hearty bread to soak up the sauce for a great dinner. A couple of notes: Frozen shrimp and scallops are fine for this, just thaw completely and make sure to dry the scallops well, so they are not water logged. Also, you are spending the extra money for seafood, make sure to add all 3 of the tomatoes (sundried, fresh and paste) and by all means use fresh herbs. This is really what makes the dish good. I prefer shrimp, mussels and/or clams, scallops, and optional lump crab meat; but you can use squid and lobster or any combination you prefer."
 
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Ready In:
35mins
Ingredients:
20
Yields:
4-6 Bowls of Pasta
Serves:
4-6
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ingredients

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directions

  • Seafood -- First thing to do is prepare your seafood. Now my seafood counter sells clams or mussels that are very clean, but I still come home and rinse them well. I put mine in a colander in a bowl or water, so any sand debris will sink to the bottom. and make sure they are all closed. If they aren't -- tap them a couple of times and they should close up; if not, toss them. Shrimp, peel, devein and remove the tails if you want. Scallops, I set on a paper towel to dry, especially if they were frozen once. And finally if using crab, check for any shells and leave in nice large pieces. I love the crab, but that is optional. I can fine a couple of good canned brands but also fresh, just depends what you like.
  • Sauce -- Start the sauce first as the seafood will be added in at the end and it doesn't take long. I use a very large saute pan as you will be adding the pasta to this pan. Add the olive oil and bring to medium heat. Add in the onion, red pepper flakes, and garlic. Saute 2-3 minutes until the onions are slightly tender. Then add in the white wine to deglaze the pan and cook just a minute. Then add in the tomato paste (start with 1 teaspoon), sundried tomatoes and vegetable broth (start with 1/2 cup) and let it simmer about 4-5 minutes.
  • Pasta -- Cook the pasta according to package directions, drain well and set to the side to keep warm while you finish the seafood.
  • Seafood -- Check your broth to see if you want to add that additional 1 teaspoon of tomato paste. Then add the mussels to the pot along with the cherry tomatoes. Cover and simmer about 4 minutes until the mussels start to open. Then add in the scallops and shrimp; and crab meat (if you decide to use that) and stir well to make sure every thing is mixed in with the broth. If you want a little more broth, add the remaining 1/2 cup at this time. Cover again and cook 3-4 minutes, just until the shrimp turn pink and just start to curl, and the mussels are open.
  • Finish -- Toss the pasta into the pan with the seafood along with the parsley and basil and season with salt and pepper. Go easy with the salt as the broth and seafood are salty. Toss everything well. Garnish with a drizzle of good olive oil. Parmesan is another garnish if you like. Some people like parmesan with seafood, others don't. Just a personal preference.
  • Serve -- There will be a nice broth, so I serve this in bowls along with crunchy bread to soak up some of the juice. Add a nice salad for a wonderful dinner. ENJOY!

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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