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Pasta ai Frutti di Mare



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Pasta ai Frutti di Mare
Tom Fitzmorris

”Pascal's Manale's great specialties don't involve red sauces, and
I don't usually like red sauces with seafood. But this is one of their
most popular dishes, with a huge surfeit of seafood tossed about in
a red sauce with pasta. I always ask to have it made spicy.”

3 ounces olive oil
2 ounces lobster meat, cut up
1 teaspoon chopped fresh garlic
1/2 cup chopped green onions
1/2 teaspoon crushed red pepper
3 large peeled, deveined shrimp
2 ounces brandy
8 ounces seafood stock
1 ounce dry white wine
6 ounces marinara sauce
(spicy tomato sauce)
4 raw oysters
2 ounces jumbo lump crabmeat
1/8 teaspoon black pepper
1/8 teaspoon white pepper
8 ounces fettuccine, cooked
Chopped fresh Italian parsley

1. Heat the olive oil in a skillet over medium heat. In it sauté the lobster
until lightly browned.
2. Add the garlic, green onions, and crushed red pepper. Sauté until the onions are tender.
3. Add the shrimp and cook until pink. Pour in the brandy and carefully
flame it.
4. When the flames die out, add the seafood stock and the wine. Bring
to a boil and reduce for one minute. Add the marinara sauce and
return to a simmer.
5. Add the oysters and crabmeat, salt, and peppers, and heat for 1 minute.
Add the fettuccine and toss with the pan contents until well blended.
Divide onto two plates, garnish with chopped fresh Italian parsley,
and serve with lots of sauce and hot garlic bread.

As Tom did not provide us with a recipe for marinara sauce,
either use your favorite homemade sauce, or one of ours...

Basic Marinara Sauce
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3 medium garlic cloves
2 medium onions, peeled and quartered
1 medium carrot, peeled and
cut into 1-inch pieces
1/4 cup olive oil
1 cup dry vermouth
One 28-ounce can tomatoes, or
2 pounds fresh tomatoes, peeled,
seeded, quartered
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
Pinch of sugar

In food processor with machine running drop garlic through feed tube and mince.  Stop machine.  Add onions and carrots, process until minced.  Heat oil in saucepan over medium heat.  Add minced vegetables and cool until beginning to soften, about 4 minutes.  Mix in vermouth and simmer until most of the liquid has cooked away, about 15 minutes.  Mix chopped tomatoes with liquid, basil, oregano, salt, pepper and sugar into vegetable mixture and simmer uncovered to desired degree of thickness.

Featured Archive Recipe:
Andrea's Seafood Lasagna
Shrimp and Artichoke Pasta

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