I have a bad habit of waiting until I'm absolutely starving before I eat. I swear I don't do it on purpose, it's just that during the day I'm running around so much that I literally FORGET.
D will tell me I'm ruining my metabolism, and he's probably right, but still it's a hard habit to break.
Any way, usually when I find myself in these hunger filled rides home from work, I have a muddled idea of what I want to make for dinner--I was convinced that tonight I was going to be simple and make an easy marinara with fresh egg noodles and fresh basil (from our THRIVING indoor basil plant!)
That's when hunger delusions start to set in...and I begin to think about the mussels we had last week and how delicious they were...and calamari, mmmm I could really eat something with tender, fresh squid....and bread. I need bread. And that's when it happened...I decided I was going to make seafood pasta, panzanella style. And i'm glad I did because it was good. Really good. Even if I did have to wait until 9pm to finally eat.
Here's how to do it (pardon the photos, i'm working on it)
Add a little olive oil AND butter to your favorite saute pan
Saute your onions and garlic until tender and enjoy that wonderful smell of buttery, garlic-y goodness
If you happen to be drinking wine (I pretty much ALWAYS happen to be drinking wine) go ahead and spare some for the sauce. About a cup. It will give your sauce a rich red color, and add a certain depth to the finished flavor. I am not one who likes to part with wine, but it's worth it :)
Let the residual alcohol cook off by continuously stirring over med-high heat for 3-5 minutes
Now add your tomatoes--Every one is different and likes certain brands, diced, crushed, whole, whatever. I use San Marzano because they are naturally super sweet, bright red, and just the right acidity. Also Tyler Florence uses them :) (D would kill me for saying that, he can't stand TF)
I also use the diced version because I like chunky sauce. Choose crushed if you prefer smoother sauce.
Now clean and prepare your squid (hopefully you've already cleaned and prepared your mussels.) I bought the squid already "prepared" we just need to slice into rings, and also separate the tentacles.
Now for my "secret" ingredient. Nothing really special, but this clam sauce is a really nice addition. I prefer white clam sauce for this over the red version.
Stir, Saute, and Simmer, uncovered, for at least 30 minutes and up to one hour. You don't want to make this a super heavy, simmer all day kind of pasta sauce because you want the flavors to be BRIGHT and fresh and spring-like. AFTER, and only after, the sauce has been simmering should you taste it and add/adjust seasonings. I use only salt and pepper, and fresh basil at the end.
While your sauce is simmering start the water for your noodles and you can also start on the crusty bread cubes--this is optional, but the bread is great for soaking up the sauce and adds a nice crunchy textural element. Its very easy--cube day old bread (we had a rustic loaf leftover from some Pan con Tomate I made earlier in the week, recipe to come!) and toss with olive oil, salt, pepper and a little melted butter. You can also add dry/fresh herbs, butter, cheese etc...whatever you want. Then you bake until crisp, think of them as over-sized croutons.
When your sauce is simmered, seasoned and ready to go, add your seafood (I forgot to mention that you can add whatever seafood you'd like...clams, langoustines, scallops, firm white fish) and cover for about 7-9 minutes or until your mussels have opened.
When seafood is cooked through, add a handful of fresh basil and stir--spoon sauce over your noodles in a wide bowl, crack fresh pepper on top, a few fresh basil leaves and your croutons. Finally, enjoy :)
Linguine con Frutti de Mare
serves 2
Pair with: Barbara d' Alba or Sangiovese
Ingredients:
8 oz Linguine noodles, fresh or dried
2 T Extra Virgin Olive Oil
1 T unsalted butter
1/2 cup onion, diced
6 cloves garlic, minced
1 cup red wine (optional)
1 28oz can diced tomato (I use San Marzano)
1 15oz can Cento White Clam Sauce
1 fresh squid with tentacles
1 lb fresh mussels
salt and pepper
fresh basil
Day old bread (optional)
Method:
Preheat your oven to 400
Add butter and oil to pan and saute your onions and garlic over medium hight heat until translucent (about 10minutes)
Add red wine and continuously stir until alcohol has burned off, leaving onions a deep red (about 5minutes)
Add Diced Tomatoes and Clam Sauce, stir and bring to a heavy simmer/light boil
Reduce heat to simmer and simmer, uncovered, at least 30 minutes or up to 1 hour.
Cube day old bread and toss with olive oil, salt and pepper.
Lay on a baking sheet and bake 20 minutes until crisp.
Taste sauce and add salt/pepper as desired
Add seafood, cover and simmer 7-9 minutes or until your mussels have opened and fish is cooked through.
Make pasta according to package directions
Spoon sauce and seafood over top noodles in a wide, shallow bowl. Top with fresh basil, cracked pepper and bread cubes.
