I found myself buying some really fresh seafood bounty this morning. Seventy-five pesos for a kilo of medium sized jumpy shrimps, ten pesos for about 11 pieces of big mussels, and my most favorite, one hundred-fifty pesos for two VERY thick slices of blue marlin (a little under 2 inches per slice and about 5 inches wide). Everything was peddled by fishermen's wives as early as five in the morning. Aha! It's the start of the fishing season! And how else do you pay homage to such fresh stash? Seafood pasta, of course! I've done well this time, hmm...!
Ingredients:
Procedure:
Ingredients:
- 250 grams pasts (good for 2-3 persons)
- 11 mussel meat (3 pieces left with shell intact for presentation)
- 12 pieces medium sized shrimps (peeled and deveined)
- 150 grams fish fillet (sliced into cubes)
- 6 cloves garlic (sliced really think)
- 1 lemon (juice and peel)
- capers
- chili flakes
- white wine
- butter
- basil (julienned)
- stock ( I used the stock of the mussels)
- salt and pepper
- olive oil
Procedure:
- Cook pasta according to instructions.
- Pour a good amount of olive oil in a medium hot pan. Add garlic and cook slowly to flavor the oil. Add the chili flakes.
- Once fragrant, add the capers.
- Add the fish cubes, shrimps, and the mussel meat.
- Add the juice and peel of a lemon and stir fry.
- Add a splash of white wine and stock. Simmer for a few minutes. Do not allow to dry.
- Add slices of butter and mix again.
- Pour the sauce to the cooked pasta and combine.
- Season with salt and pepper as needed.
- Sprinkle julienned basil leaves.