Subj : 'Maters - 03
To   : All
From : Dave Drum
Date : Sun Jul 31 2022 13:49:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Pasta w/Tomatoes, Chilies & Mint
 Categories: Pasta, Vegetables, Seafood, Chilies, Herbs
      Yield: 6 servings
 
           Salt
      1 lb Mussels
      6 lg Sea scallops
      2 tb Extra-virgin olive oil; more
           - for serving
    1/2 md Red onion; thin sliced
           Fresh ground black pepper
    1/4 c  + 2 tb dry white wine
     26 oz Tomatoes on the vine (about
           - 4); coarse chopped, juices
           - & seeds reserved
      4 lg Garlic cloves; thin sliced
           - (2 Tbsp.)
      2    Oil-cured anchovy fillets;
           - fine chopped
    3/4 lb Jumbo head-on shrimp
      1 lb Dried linguine or spaghetti
      1    Fresno chile; thin sliced
           Crushed red chile flakes;
           - for serving
    1/4 c  Fresh mint leaves; chopped
 
  Bring a large pot of generously salted water to a boil.
  Meanwhile, clean the mussels and scallops: Run the
  mussels under cold water, lightly scrubbing the shells.
  Using your fingertips, look for any 'beards" (theygCOll
  feel like coarse, thin hairs) protruding from where the
  shells meet. If you find any, pull them away and
  discard. Remove the "foot" from each scallop by pulling
  away the thin white strip on the outside and discarding.
  Pat the scallops dry all over.
  
  Be sure all of your ingredients are prepped and set by
  the stove. In a large, deep (ideally 14-inch) skillet
  over medium-high heat, add the oil. Once shimmering, add
  the scallops. Cook, undisturbed, until browned, about 6
  minutes. Flip and cook until browned on the remaining
  side, 3 minutes more. Transfer to a plate. Quickly add
  the onion to the skillet and season lightly with salt
  and pepper. Lower the heat to medium and cook, stirring
  occasionally, until softened, about 1 minute. Add the
  wine, tomatoes with their juices and seeds, garlic, and
  anchovies; stir to combine. Add the mussels and shrimp;
  raise the heat to medium-high. Cover and cook, shaking
  the skillet occasionally, until the mussels are fully
  opened, about 6 minutes.
  
  Meanwhile, add the pasta to the boiling water and cook,
  stirring frequently, until just al dente.
  
  Stir the seafood mixture in the skillet and add 2 to 4
  tablespoons of the pasta cooking water if needed for
  sauciness, then cover and continue cooking 2 minutes
  more. Uncover, add the scallops and Fresno chile to
  taste, and stir well.
  
  Drain the pasta and transfer to a large rimmed platter.
  Pour the seafood mixture over the top, gently shifting
  the pasta with tongs to coat in the sauce. Sprinkle with
  chile flakes, if desired, then top with the mint, a few
  glugs of oil, and more black pepper. Serve immediately.
  
  Yield: serves 6
  
  By: Stacy Adimando
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A dependable accountant eats bran for breakfast.
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