Pasta con Pesce               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Pasta Main Dish  

 

For three generations, the Bommarito family has operated Tony's, a legendary bastion of gastronomy near the St. Louis riverfront. One taste of this seafood lover's buttery cornucopia of clams, shrimp, crab, and lobster will be enough to convince you that the restaurant's reputation is richly deserved.

Ingredients

1 1/2 pounds Tomatoes
1 cup Water
12 each Small hard-shelled clams (2 inches in diameter), scrubbed well
1 pound Dried spaghetti
1/2 cup Unsalted butter (1 stick), cut into tablespoon pieces
3 ounces Mushrooms (1 cup), thinly sliced
5 cloves Garlic finely chopped
1/4 pound Shrimp in the shell peeled, deveined, and cut into 1/2 inch pieces
1/4 pound Lump crabmeat picked over
1/4 pound Lobster meat cooked, picked over
to taste Parmesan cheese grated, for garnish
 

Instructions
 1. Cut an "X" in the end opposite stem of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer tomatoes with a slotted spoon to a bowl of ice water. Peel and core tomatoes, then finely chop, removing and discarding seeds.

2. Bring water (1 cup) to a boil over moderately high heat in a 3- to 4-quart heavy pot, then add clams and cook, covered, stirring occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Transfer clams as they open to a cutting board and let stand until cool enough to handle. Remove clams from shells and finely chop, discarding shells.

3. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then reserve 1/4 cup pasta cooking water and drain pasta in a colander.

4. While pasta cooks, heat 4 tablespoons butter in a 12-inch skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until pale golden, 3 to 5 minutes. Stir in garlic and cook, stirring, until golden, about 2 minutes. Stir in tomatoes and increase heat to moderately high, then cook until most of the liquid is evaporated, about 5 minutes.

5. Stir in shrimp and cook, stirring, until just cooked through, about 2 minutes. Stir in remaining 4 tablespoons butter, chopped clams, crab, lobster, parsley, spaghetti, and reserved cooking water and cook until heated through, about 5 minutes. Season with salt and pepper.

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Yields: 4 Servings
     Gourmet magazine, January 2006, page 107.

 notes: 

Cuisine:   Italian

Main Ingredient:   Seafood-Other