This is easily the best meal I’ve eaten this year, and it took like all of 25 minutes.
I had decided not to write a recipe because it was so damn easy, but then I was like,
“Why wouldn’t I write the easiest recipes?? Duh!!”
So here’s why. I look at a dish like this and I think, it’s been done.
And here’s the thing about that. Every fuggin thing has been done!! It’s rare to pull up what we think is an original idea and find it’s not been done before. I had one stroke of that luck with my almost famous Rumchata Cheesecake. There was nothing on Google the day I got that notion on the brain. Other than that, nada. Not one time have I had a “brilliant idea” that some other foodie has not already tried. That being said, I’ve seen some of these and knew I could do it better, so I went ahead.
With Frutti de Mare, I just happened to have some seafood and leftover sun- dried tomato pesto laying around. A handful of spinach in a container and some grape tomatoes. Whaddya gonna do, eh?? Spoken like a true mafioso.
You’re going to grab some bad ass pasta and rock your pots. Wait until you see the pasta I used.
Well, that’s what I’m going to do ALWAYS. Not sure about you, but I’d give this a try if seafood is your cup of tea. Or cup of sea. WTF ever.
I have to get this written and put away. I am bouncing between the blog and a batch of 45 PB & J Sandwich Cookies. That’s what happens when you take a sample of your goods to work with ya. If you’re any kind of a Cooker, the people always want more. It is what it is.
One of the things I miss most about the Gulf Coast is the fresh seafood. It is with great regret that I had to use frozen for this recipe, but who knows, maybe I’ll make it again next month when I visit my southern belle bestie. At home in the Mitten, my babe got ahold of a scallop and mussel mix from this company, and you can find your faves at any market thawed or frozen.
The pasta I mentioned was perfect for this recipe. Perciatelli is a long thick spaghetti that is hollow. It’s the best for the brothier (is that a word??) types of sauces.
I tried to take several pics to capture its goodness. You’d have to try it to really understand though.
I love close ups of the first bite.
Here’s your recipe. Bon Apetit. Or, Buon Appetito in Italian.
What You Need:
1 pkg pasta of your choosing
1/2 lb each scallops, shrimp, mussels
1 medium sweet onion, diced
2 Tbsp olive oil
2 Tbsp minced garlic
1/4 c Verdicchio or another crisp white wine of your choosing
1/4 c sun-dried tomato pesto
1/4 c butter divided
1 c fresh baby spinach
1 c halved grape tomatoes
Sea salt to taste
Fresh pepper to taste
Pinch of red pepper flakes
What You Do:
In a large stock pot, bring 10 cups of water to a boil with salt.
In a sauté pan, heat olive oil on medium, and sweat the onions just until opaque.
Get your pasta into the boiling water.
Add the garlic, 1/2 of butter and the seafood.
Cook until seafood is changed in color, about 5 minutes. I use raw, so this is a necessary step. If your seafood is cooked DO NOT ADD. Wait until the end or it will be tough.
Add the wine and pesto, then continue cooking.
When shrimp is pink and slightly curled, remove from heat.
Drain the finished pasta.
Return to the large stock pot.
Add remaining half of butter to pasta.
Add spinach and tomatoes to pasta.
Add contents of sauté pan to the pasta and toss it all with tongs until spinach is limp.
Salt, pepper and red pepper to taste.
BAM!! Yes, I love Emeril, but seriously, some foods just make you yell, “BAM!!”
Plate and eat!! You can add cheese if you want to fuck this up and if you just can’t eat food without cheese. I’d suggest good Romano Pecorino blend that you shave yourself, but really this needs nothing.
You’re going to love this dish, Cookers.
Thanks for playing along with my new “Reci-please” game. I have a lot of stuff going on, so to waste time writing recipes that folks don’t need is just silly. This will be the format moving forward. It keeps my FB Page active while I am on hiatus from scrolling and posting for the year.
Thanks also to all of you who aren’t salty with me for not being on your FB Biz for the year, and still loving me. I appreciate your maturity levels so very much. Taking a break from FB Personal is by far one of the best decisions in my life. I am living!! I have not even cheated or made an excuse to log on. It’s been blissful out here.
Peace out, Cookers. See ya soon!!