A recent trip to the Whole Food Market in Memphis, TN, landed me in seafood heaven. How do they do it? Better I not stop and think about it. Just enjoyed staring into the case. Spending at least and hour going though there selection one by one, wondering what goodness I could go home with. Came across this mixture of seafood from the Pacific Coast. Didn’t even stop to think how long that seafood had already travelled. Just asked them to pack me up about a pound and a half of the seafood mixture. Shrimp, Langostino’s, calamari, mussels, how bad can that be? A quick saute in some olive oil and garlic and a splash of tomato paste is all. This is a quick and easy recipe as the fish cooks in hurry. In less time that it takes to boil pasta, it’s ready. My kind of meal! Buon Appetito.
Ingredients for 6 people
One pound of good quality Italian Spaghetti (Look for the Made in Italy on the package)
3 cloves of garlic
2 tablespoons of Tomato paste
2 tablespoons salted capers (brine capers must be drained and rinsed)
4 tablespoons extra virgin olive oil
Any combination of small fish, about one pound in total (I used langostino’s, shrimp, calamari and mussels).
1 cup of white wine
Parsley for garnish
Salt for your pasta water
Additional olive oil for your plate
Salt and pepper to taste
Heat your olive oil in your skillet. Add your garlic until fragrant. Add your tomato paste and give it a mix. In the meantime, put your water on to boil. Add your seafood and mix. Add your white wine and let reduce by half. Add your capers and keep reducing until your oil is separating from your seafood. Set aside to cool.
Cook your Spaghetti and drain. Leave a little pasta water in the bottom of your bowl. Pour your spaghetti directly into your skillet with your seafood and toss. Add a few tablespoons of pasta water and additional olive oil if necessary. Garnish with fresh Parsley. Buon Appetito~