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Wednesday, November 21, 2012

Renaissance Seafood Linguine

How does that chili always get into those curious positions?  It must have had a life changing experience..
Tonight I decreed that it had been too long since the last pasta event, and so this mixed seafood linguine was born again.  Why was this such a renaissance?  Chopped fennel stems... yes, chopped fennel (and that naughty naughy thai chili).
Serves 6 - 7
1 lb dry linguine
1 lb frozen mixed seafood
1 handful broccoli florets
1 handful cauliflower florets
1 tomato, chopped
1 handful chopped fennel stems (leftover from the magic roasted fennel bulbs)
1 handful fresh parsley, chopped
3 cloves garlic, grated
1 tsp chili powder
1 tsp paprika
2 Tbsp Habanero EVOO (or just regular, but be sure to spice it up)
1 Tbsp butter
1/2 cup heavy cream
1/4 cup dry white wine
some reserved pasta water
salt/fresh cracked pepper
garnish: parmesan, red pepper flakes or the magnificent thai chili
1.  In a large pot, cook the linguine in a large volume of salted water, al dente.
2.  While waiting for this, in a deep frying pan, melt the EVOO with butter and stir fry the broccoli, cauliflower, and fennel stems, approx 5 minutes.  Add a bit of salt and pepper.
3.  Add the tomato, chili powder, paprika and white wine.  Stif fry until your pasta water starts boiling, you've plunged in the pasta, and the water starts boiling again.
4.  Add the seafood and garlic and stir.  You want all of the seafood to absorb the goodness of the sauce you've been preparing.  Taste and adjust the seasoning.  The pasta should be al dente by now.
5.  Drain the pasta but reserve some of the cooking water.  Toss the pasta with the seafood and add the cream while tossing.  If it needs more liquid, add some of the cooking water.

Serve with grated parmesan and all the heat you can handle.  I can handle large quantities.  The good thing about thai chili is that it doesn't take away from the integrity of the dish.  It enhances everything worth enhancing.
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