Cooking From the Heart
Everyone knows that when it comes to food, the best comes from the heart. This recipe has all the right makings of a rich and flavorsome meal, from shrimp and scallops to a delicately creamy white wine sauce.
Try to use the freshest ingredients, however, frozen is also fine. Thaw the seafood out completely before cooking. Store-bought pasta works well as well; however, if you have the time, make your own. The recipe below calls for fresh pasta.
Grab your pasta maker, and let’s get started. The secret to homemade pasta is in the flour. The best flour to use is ‘OO’ flour or semolina.
- 4 large eggs
- 2 1/2 cups of flour
- 1 tablespoon of olive oil
- 1 teaspoon of sea salt
Place the pasta ingredients in a food processor, pulse the food processor for 10 seconds or until it resembles crumbs.
Form the dough into a mound with your hands once removed from the processor. Begin kneading the dough ball on a floured surface. It should be smooth and elastic.
Wrap the pasta dough in plastic and allow to rest for 30 minutes at room temperature. If using immediately, grab your pasta maker (check out the Uno Casa Pasta Maker); you can refrigerate the dough for a day before using.
Roll the dough ball out into a disk shape. Feed it into the pasta maker, and roll until the pasta sheet is thick enough; set your pasta maker’s cutters to the spaghetti attachment and pass the dough through. Gently set aside for the dish.
Freshly cut pasta can be stored in an airtight container in the refrigerator for 2 days, or you can freeze it for 2 weeks. Make a big batch ahead of time!
A Seafood Feast
Seafood is considered a luxury food in most countries across the globe. The combination of a silky cream sauce with delicious and flakey pieces of seafood makes this meal a dinner party hit!
Total cooking time: 30 minutes
- 12oz fresh spaghetti (if using store-bought, cook according to package directions, keep 1/4 cup of the pasta liquid)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 12 large Shrimp, peeled and deveined
- 3oz Manila clams
- 1lb Scallops, fresh or thawed
- 1 handful of basil leaves, freshly chopped
- Salt and black to taste
- 1 teaspoon red pepper flakes
- 1/3 cup white wine
- Parsley, for garnishing, fresh, finely chopped
- 1/2 cup heavy cream
- 1 can of tomato sauce, or use 4 fresh peeled and chopped tomatoes
- Optional: 1 tablespoon of butter, 4 oz mussels, and other seafood
To cook the fresh pasta, bring a large pot of salted water to a boil. Slowly place the fresh pasta into the water. Stir the pasta in the water to prevent sticking.
The pasta should cook for 2 -3 minutes until al dente. Keep a 1/4 cup of the pasta cooking water to add to your pasta sauce.
If using store-bought pasta, follow the package directions.
The pasta sauce:
Take a large saucepan or skillet over medium-high heat, and melt the butter and a tablespoon of olive oil. Saute the minced garlic and the red pepper flakes.
Pat the scallops dry, season with salt. Place the scallops in the hot butter, baste them with the butter as they cook over medium heat. Try not to move the scallop for 1 minute; flip it over and cook the otherside, set the scallops aside.
Add the shrimp to the skillet, saute for a few minutes until pink and opaque. Remove the shrimp and set aside. Place the clams in the skillet. Pour the white wine over the seafood and cover the skillet. The clams should open in 3 minutes. Add the shrimp, scallops, and tomato sauce. Bring to a simmer for 4 to 5 minutes—season with salt and pepper.
Pour in the heavy cream, stir well to combine the pasta sauce. Add the 1/4 cup of pasta water to the sauce and stir to combine. Gently toss the pasta into the sauce and coat the pasta thoroughly.
When serving the pasta, make sure you include a few kinds of seafood in each bowl, top with freshly chopped basil leaves, and a sprinkle of red pepper flakes. Serve with lemon wedges and pair it with a delicious white wine. Enjoy!