Spaghetti con frutti di Mare~ Spaghetti with Seafood

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~

Cozze con le Peperoni~(Black mussels with Red and Yellow Bell peppers)

For 4-6 people

Ingredients:  One orange, yellow and red bell Pepper, cored and sliced thin

1 teaspoon of salt for your peppers

2 cloves of garlic/ chopped (about a tablespoon)

4 tablespoons of olive oil (2 for the mussels and 2 for the peppers)

Pasta of your choice.  one pound Tagliatelle (homemade) or one pound Spaghetti or Fettucine pasta. Salt for your Pasta water.

2 pounds of cleaned fresh or frozen mussels.

one cup of white wine

Method:

In a large skillet, heat your olive oil on medium heat.  Add  your mussels and toss in the pan.  Place your lid on the pan so steam accumulates in the pan.  After about 5 minutes, remove your lid.  Your mussels should be opened completely.  If you see any closed, discard them.  Add your white wine and contine to cook until the wine has evaporated from the pan (another 5 minutes).  At this point remove your mussels from the pan and set aside.  Remove what's left of whatever liquid is still in the pan.  There should be about 1/2 cup of liquid.   Add your 2 remaining tablespoons of olive oil  to the skillet and add your peppers and garlic.    Continue to cook for about 7-8 minutes until your peppers and garlic are wilted and fragrant.

Place your Pasta water on to boil.  Cook your pasta.  In the meantime, add your mussels back to the pan with the peppers  and continue to cook for another 5 minutes.  Mix with your cooked Pasta and serve warm topped with fresh Parsley. 

Special note:  If you are using frozen Mussels, add them directly to your hot pan in just the same way as above.  Your will still need to heat them and saute just for 2-3 minutes.  Add your wine in just the same fashion and follow the above instructions. 

You can even omit the pasta and serve it in big bowls with crusty bread.  Buon Appetito!

Cannellini Bean Salad (Cold Version)

BuonGiorno a Tutti! It was a hot day in New York for our Forth of July Festivities. Thank goodness for a refreshing Cannellini Bean Salad, perfect for any Summer picnic. Saluti, Barbara, Sunday At the Giacometti's. Here is the recipe. Please share!!!
2 cups of Cannellini Beans, Rinsed overnight and cooked for an hour on the stovetop on Simmer. Drain and let cool. Place into a deep, round bowl and add.
1 diced spanish onion
2 cups cherry tomatoes cut in half
One fennel sliced thin
2 small cloves of garlic chopped.
One handful of chopped parsley
Handful of chopped basil
1/2 cup lemon juice
Several extra sliced lemons for garnish
2 teaspoons of salt
One teaspoon of pepper.
Toss all your ingredients together and keep refrigerated until ready to serve. Place a small bottle of Extra Virgin olive oil beside the bowl for your guests to drizzle on top. You won't be able to resist~ Buon Appetito!
Can be made a day ahead too! Please share! Special Note: Omit the lemon juice and add the traditional Red Wine or White wine Vinegar. You can even oven Roast your tomatoes and onions. Traditional done raw. Just cook your beans until soft but firm. Share!