It is time to play with the Cooked in Translation recipe of the month. Each month a group of crazy bloggers gets together and plays with a classic recipe and offers an interpretation of a the dish that is in someway fusion. This month we are playing with fish soup and the original recipe that Stacy proposed was cajun redfish courtbuillon. Fancy, right?
And how does an Italian fusionize seafood soup? Simple: just add pasta! So that is what I did. And I took the ingredients of seafood soup and made a beautiful seafood pasta.
Hope you will enjoy it!
#CookedInTranslation: Seafood pasta
- 1 lb spaghetti or linguine
- 1 lb mussels
- 1/2 lb littleneck clams
- 10-12 peeled shrimp
- Start boiling the water for pasta and cook it very al dente (about 3 minutes shy of the right cooking time).
- Meanwhile in a large pan or a wok, warm up some oil and use it to cook 2 clove of garlic keeping them whole. Once the garlic has browned, add in the mussels and the clams and sautee them for a couple of minutes until they open up. Get the clams out of the pan and filter their cooking liquid.
- Now warm up some more oil in the same pan, add two whole garlic loaves and when they are browned quickly cook the shrimp to the pan. Add back the shucked clams and their cooking liquid in which you dissolved the saffron. Save a couple of un-shucked clams to decorate
- Now add the semi-cooked pasta to the pan, add some chopped up parsley and mix well.
- Pour the dressed pasta on a sheet of aluminum foil and close the foil up in a packet so that the steam cannot escape. Add a bit of oil and water if the pasta is too dry. Place the foil packet in a hot oven for about 5 minutes.
- Serve piping hot.
Let us know what your take on fish soup is: link it up!
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