Today’s recipe came from pure inspiration and imagination. I was sitting at home thinking of what the family and I should have for dinner and I came up with this dee-lishous and simple dish, I call it “Pasta Marinera”. Here goes:
- 1 lb of fresh pasta (Boxed pasta works well also)
- 8-10 little neck clams
- 1/4 lb bay scallops
- 1/2 lb large shrimp (approx 12) peeled and de-viened
- 10 Roma tomatoes
- pinch of red pepper flakes
- 1/5 cup fresh basil
- 1/2 cup white wine (I used Don David Torrontes, 2010)
- Salt/Pepper to taste
- 1 tbs butter
- 4 cloves garlic rough chopped
- Pecorino Romano cheese (enough to sprinkle on top)
Blanched tomatoes in boiling water for 8-10 minutes (or until skins start to break). Meanwhile, in a large skillet heat olive oil (enough to coat bottom) and add garlic, saute for a minute or two. Add clams, salt and pepper and cook for 3-4 minutes until clams start to open up (discard any that do not open). While clams are cooking, drain the tomatoes and remove the skin. Rough chop them and add to the clams alone with the white wine. Let simmer for about 5-8 minutes and then add the pasta (which should already be cooked). Add shrimp and scallops and let simmer together until shrimp turns light pink. Finally add the butter to thicken the sauce as well as the basil. Once combined put in a serving dish and sprinkle with Pecorino Romano cheese and some more basil (for presentation). Enjoy!
***TIPS— for the ones who think this may be complicated… slice an X on top of the tomatoes to easily split the skin and remove. Fresh pasta works better because it cooks faster and the sauce coats much better.