Monday, June 10, 2013

Spaghetti with seafood mix in an anchovy-white wine sauce アンチョビと白ワイン風味のシーフードスパゲッティ

Spaghetti with seafood mix in an anchovy-white wine sauce アンチョビと白ワイン風味のシーフードスパゲッティ by naotakem
A pasta made quickly and easily with frozen seafood mix (containing calamari rings, shrimp, and bay scallops - from Trader Joe's). Inspired by a dish that appeared (to state accurately, a recipe included in the souvenir brochure of the movie) in the French movie "Le Grand Bleu."


Defrost the seafood mix in cold water, replacing the water frequently. Drain well and set aside. Mince a few garlic cloves, then finely chop some parsley sprigs, and the prep is practically done. Have olive oil, a tablespoon or two of dry white wine, a couple of preserved anchovy filets, a couple of dried and whole red pepper, and some ground black pepper handy. Being organized and cooking quickly is key to this dish.


Bring water to a boil in a large pot and add a good amount of salt (if the anchovies are salty, use less). Add the spaghetti and cook until a state of doneness a bit short (a minute or two) of al dente. Better to taste the spaghetti than relying on a timer. While the pasta is cooking, heat some olive oil in a skillet or frying pan with some depth (to allow a good toss of pasta and sauce) on medium heat, and sauté the garlic and red pepper. Once you get a good aroma coming out of the pan, add the anchovy, stir a few seconds to break up, then add the seafood mix. Sauté for a few minutes (avoid overcooking!), add the white wine, season with black pepper, and reduce the heat to a simmer. The aim is to have the spaghetti ready to be drained at this point so adjust the timing accordingly.


Drain the spaghetti, add to the seafood sauce, remove the pan from the heat, toss well to mix and coat, and serve on a warm dish or bowl with a sprinkling of parsley. The spaghetti should be brought to al dente by tossing with the warm sauce so that the eater can enjoy the pasta under optimal conditions. Had this with a simple salad of mixed greens.


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