• 'Maters - 03

    From Dave Drum@1:18/200 to All on Sun Jul 31 13:47:34 2022
    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

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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)