Recipe By : The Frugal Gourmet by Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Baccala (dried salt cod) --
- cut in 1" pieces, rinsed,
- soaked, * see note 1
3 cl Garlic -- peeled and sliced
1/2 c Olive oil
1 c Dry white wine
6 c Italian Tomato Sauce --
- * see note 2
3/4 lb Littleneck clams or
- cherrystone clams *
3/4 lb Mussels -- beards removed,
- rinsed
1/2 lb Crab claws
1/2 lb Fresh cod
1/2 lb Medium shrimp -- peeled
1/2 lb Squid -- cleaned and
- cut into 1/2" rings
2 lb Penne or linguine pasta
* Note 1:
Rinse the baccala several times and soak it in plenty of cold water
for a minimum of 12 hours. Change the water a few times during the
soaking process. Drain well. The cod is ready to use.
* Note 2:
See the recipe for "Italian Tomato Sauce" which is included in this
collection.
* Note 3:
Rinse and drain the clams, being sure they are closed tight and
none are filled with mud.
Bring a large pot of water to a boil to cook the pasta. In another
large pot saute the garlic in the olive oil for 1 minute. Add the
wine and tomato sauce. Simmer gently, covered, for 5 minutes.
Stir in the baccala, clams, mussels, crab claws, and the fresh cod.
Cover and simmer until the clams and mussels just begin to open.
Add the shrimp and squid and simmer about 2 minutes until the
shrimp turn pink and are barely cooked through. At the same time
cook the pasta in the boiling water with a pinch of salt until al
dente. When the pasta is cooked and the seafood is done drain the
pasta well and place on a large platter. Discard any shellfish with
unopened shells. Pour the cooked seafood and the sauce over the
pasta.
Yield: 8 Servings
Notes:
Leave it to the Italians to develop a truly delicious seafood
pasta. This dish is made with seven different types of seafood!
Recipe FROM: The Springfield Union-News, Oct 7, 1992
Formatted by: Joe Comiskey (JPMD44A) on Aug 27, 1995
