This quick and easy pasta sauce is ready in the time it takes to boil the water and cook the pasta to al dente. The mix of seafood includes squid, crab, shrimp, mussels and steamer clams. Mixed seafood is available in most supermarket freezers or at your local fish monger. This sauce also works with flaked marlin, swordfish, halibut, or tuna. Get creative and add one of your favorite ingredients… perhaps capers, sweet peas, ramps, mushrooms, or cardoons.
Posts Tagged ‘cooking with fresh herbs’
Dad learned to cook in the Navy during WWII aboard a ship in the Virgin Islands. After the war he was a chef at the Top Hat Cafe in Bremerton, Washington, a naval port and my birthplace. The words Bolognese and Ragu were not common in the 1940s so it was called Italian Spaghetti Sauce and the star of the dish was Meatballs. In fact, I can’t remember ever eating pasta as a child except for spaghetti and meatballs and macaroni and cheese. Anyway, I inherited this recipe in the 1970s and tweaked the ingredients as our culinary world advanced into the 21st century. My Italian friends from Milan and Naples love this sauce…and that’s quite an endorsement. I think fresh herbs is the secret.