Dishin’ With Denise… SEA For Your Supper! “Pesche al’ Pasta”

Happy summertime! It’s that time of year to dig deep into the salted sea water and fish out whatever comes up!  Of course, I just stop at my local fish market and gaze over all the fresh choices staring at me through the glass, and salivate as I make my picks! For me, summer means local fresh farm, fresh sea, simple cookin’ and al ’fresco dining.  A favorite in Italy; the dish fondly referred to as “Frutti di mare,” literally translates to “fruit of the sea” and includes all types of seafood with many versions, adaptations and variations on the same theme. Meshing your sea finds together with fresh garden herbs and ripe seasonal fresh grown tomatoes is the essence and theme to living through the warm sunny days truly deveined and divine! While the sun is still shining before its descent to notte(night), relax with a loaf of crusty bread for dipping the last drops of the delicious sea broth, a glass of chilled white wine, and your pasta dish outdoors on the porch. Life doesn’t get better!  Now, bait up and good luck on your catch! 

“FISH HARD, FISH FAST… TAKE WHAT YOU NEED AND LEAVE THE REST FOR ME!” A quote from a missed old, dear fisherman and friend who’s not forgotten, Larry Fredrickson. 

1 ½ lbs. of pasta- reserve 1 Cup of boiled pasta water (suggestions: linguine, spaghetti or angel hair) 
2 lbs. of shrimp cleaned and deveined (I keep tails on for easy pick up)
1 ½ lbs. of tiny sea scallops
2 quarts of fresh chopped clams with clam juice
1 small bottle of extra clam broth or lobster broth
Fresh clean herbs (roughly chopped, a handful of each~ basil, parsley, chives and oregano)
Good extra virgin olive oil (½ cup)
1 T butter
10 large fresh garlic cloves diced 
1 shallot finely chopped
1 lb. or desired amount of chopped small cherry tomatoes, heirloom tomatoes or both!
1 Cup or a pour of white wine for cooking and more for drinking with pasta

In a pot, bring salted water to a boil; add pasta and cook. In large pan, sauté olive oil, butter, and shallots till soft and translucent. Add garlic and herbs, cook for 1 minute. Add tomatoes and cook for 5 minutes. Add shrimp until it turns pink, scallops and clams for 2 minutes. Add broth, wine, extra herbs, salt and pepper. Toss together with cooked pasta and reserved 1 cup of the boiling water.   Optional: Serve with Grated cheese. Enjoy from Sea to Shining …Done! xoxo Denise