122421 – Friday Four – Feast of Seven Fishes Pasta – 122421

by | Dec 23, 2021 | Entrees, Brunch and Lunch, Friday Four, uncategorized, Wine

No. 1 : Quick Recipe

Feast of Seven Fishes Pasta

  • 1 Large Red Onion, Chopped
  • 1 Large  Head Fennel, Chopped
  • 2 TB Olive Oil
  • 6 Garlic Cloves, Grated
  • 4 TB Tomato Paste
  • 2 Cups White Wine, divided
  • 4 Cans (15 oz) Fire Roasted Crushed Tomatoes
  • 2 Tsp Crushed Red Pepper Flakes
  • 2 LB Fresh Mussels
  • 1 LB Large Shrimp, Peeled and Deveined
  • 1 LB Large Sea Scallops, quartered
  • 1 Box Fettuccini, prepared
  • ½ Cup Oil Cured Olives – from the international section of the grocery store
  • 2 TB Chopped Preserved Lemon* 

Step One

In a large sauté pan with a lid, cook the onion and fennel together in the olive oil until soft and golden about 5 minutes Add the garlic and cook and stir until aromatic. Stir in the tomato paste and cook until all the veggies are well coated with the paste.

Step Two

Add 1 cup of the wine, tomatoes and crushed red pepper flakes to the pot and simmer for 15 minutes.

Step Three

Stir in the remaining cup  of white wine and bring to a boil. Add the seafood into the pot and place the lid on the pot. Cook the seafood until done, about 5 minutes. The mussels should be open, and the shrimp and scallops opaque.  

Step Four

Place pasta in the sauce and stir the ingredients together well, so the pasta is well coated with the sauce. Add the olives and preserved lemon and cook for 2 minutes until warm. Sprinkle with basil and serve.

No. 2 : Kitchen Scoop

​Don’t let mussels intimidate you. Mussels are easy to cook! When you buy them, look for a bag that looks clean and unopened. When you get them home, rinse them with lukewarm water and inspect each mussel. If any are open, chipped or damaged discard them. Some mussels have “beards”, a little fibrous piece that extends out of the shell. Take them off by giving it a sharp yank towards the hinge end of the shell. 

No. 3 : Clever Idea

Preserved lemons are lemons that have been preserved or pickled in salt. They are used all over the world to give a distinctive tangy lemon flavor to food. You can find them in speciality stores, online or make your own. Easy directions are here: http://n.pr/1hPvx28

No. 4 : Wine FIND of the Week

Alois Lageder 
Terra Alpina Pinot Grigio
Dolmites, Italy About $14

Since we’re making an Italian inspired recipe with seafood and basil, what could be a better match than Pinot Grigio? This best buy wine with bright flavors of crunchy green apple and citrus zest nicely balances the briny seafood in this easy to make pasta, And the wine’s  lively acidity makes the seafood  pop with flavor!

122421 – Friday Four – Feast of Seven Fishes Pasta – 122421

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