Now this yummy little number I promise- is absolutely delish. I omitted mussels and baby octopuses and squids because I do not have them at the time but use as many seafood as you want. It is of course an Italian recipe with a twist, my twist :) see, I love doing that, playing around with recipes, i did not veer too much from the original but enough to put an Ooomph to it. Try for yourself is the challenge amico.
INGREDIENTS:
White whine- a good one
chopped onions
prosciutto slices or streaky bacon if you cannot find prosciutto
Chili flakes
2-3 cloves of garlic + onion 1/2 of a big bulb
olive oil
1/2 cup of water
salt & pepper
2 cups freshly chopped ripe tomatoes or 2 tinned ones
Fresh prawns 500 grams
Scallops,depends on how much you want really
500 grams of Fettuccine or spaghetti cooked al dente
HOW TO:
1. In a shallow pan over medium heat, pour in the oil and a small knob of butter if you wish and add the onions & prosciutto. Saute gently for 2 minutes, add garlic saute' for another minute. We want to 'sweat' the meat to bring out the flavour. Add half a glass of white wine and allow to reduce, the alcohol will evaporate, this technique is known as 'Soffritto'.
2. Add the capers to the mix, a teaspoon or more of chili flakes, saute' for a 2-3 minutes again.
3. Pour in the tomatoes, turn heat to low. Simmer for another 10 minutes. Add water if it reduced too much.
4. Add another 1/4 to 1/2 glass of wine and leave for a couple of minutes before adding the prawns. Add scallops as soon as the prawns turned pink (make sure you do not overcook)now- turn heat off when the scallops are half-cooked. Season with freshly cracked sea salt + pepper.
5. Mix in the pasta until every strand is well coated. Buono appetito!
Cooking is like love. It should be entered into with abandon or not at all. -Harriet van Horne
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