Ingredients:
16 oz.
1 lb.
2 oz.
2 each
1 each
1 cup
4 each
6 each
6 each
8 oz.
6 oz.
2 oz.
2 gallon
1 tbsp.
To taste
To taste
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zuppa di pesce base (recipe below)
linguini (dry)
olive oil
garlic cloves (thinly sliced)
shallot (thinly sliced)
dry white wine
shrimp (8/12 size - peeled and deveined)
mussel (rinsed, scrubbed and de-bearded)
clams (rinsed and scrubbed)
mahi (large diced)
fresh calamari rings (rinsed and cleaned)
fresh basil (torn)
water
Italian parsley (finely chopped)
salt
black pepper |
Preparation:
Put a pot filled with salted water on the stove over medium high heat and bring to boil. When the
water is boiling add linguini. Cook for 8 minutes.
While linguini is cooking, add oil to a sauce pan on medium heat. When the oil is hot add the
garlic and shallot. Cook the garlic and shallot until they are soft and translucent. Deglaze the
pan with the white wine. Add the clams to the pan and give them a light toss. Cover. Cook the
clams for 2 minutes or until they just start to open. Add the zuppa di pesce base and the rest of
the seafood. Cover and allow the mixture to cook for another 5-6 minutes. When the clams and
mussels have opened turn the heat off. At this point the linguini will be finished cooking. Pour
the linguini in a colander to drain the water.
Immediately add the linguini to the pan of seafood, making sure the linguini gets fully
submerged and coated with the seafood base. Finish with the chopped parsley and toss lightly
to fully incorporate.
Take a pair of tongs and take the linguini out of the pan and twirl the linguini in your serving bowl
to build height. Place the cooked seafood around the mound of linguini. Ladle liquid over the
linguini and seafood to your desired amount. Tear the fresh basil and place over pasta as
garnish.
Zuppa di Pesce Base
Ingredients:
|
45 oz.
32 oz.
6 each
2 each
1 each
2 each
1 cup
2 oz.
To taste
To taste
|
San Marzano tomatoes (whole, peeled in can)
clam juice (canned)
garlic cloves (minced)
shallot (sliced)
small white onion (diced small)
fresh laurel leaf
dry white wine
olive oil
salt
black pepper |
Preparations:
Pour can of tomatoes into a bowl. Crush tomatoes by hand. Pour the olive oil into a pot on
medium heat. When the oil becomes hot add the shallots, garlic, onion, and fresh laurel. Cook
until the onions are soft, translucent, and fragrant. Pour the white wine into the pot. With a
wooden spoon stir to deglaze the pot. Reduce the wine until the alcohol has been cooked off.
Once the wine is reduced au sec (No liquid left in the pan), add the crushed tomatoes and clam
juice. Bring the mixture up to a light simmer and turn down the heat. Cook for one hour
continuously skimming and discarding the foam that forms on top of the liquid. You want the
tomatoes to be melted down and the mixture to have a soup like consistency. Season the base
with salt and pepper. Remove the laurel leaves and set aside your base for future use. |
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