Recipe - Pasta With Seafood

One half pound Baccala (dried salt cod);
cut in
1 MEL'S PAELLA
Rinsed and soaked; * see
note 1
3 Garlic cloves; peeled and
cut or sliced up
One half cup Olive oil
1 cup Dry white wine
6 cup Italian Tomato Sauce; * see
note 2
Three fourths pound Littleneck or cherrystone
clams; *
Three fourths pound Mussels beards removed;
rinsed
D
One half pound Crab claws
One half pound Fresh cod
One half pound Medium shrimp; peeled
One half pound Squid; cleaned and
Cut into 1/2inch rings
2 pound Penne or linguine pasta

* Note 1: Rinse the baccala several times and soak it in plenty of cold
water for a minimum of 12 hours. Change the water a few times during the
soaking process. Drain well. The cod is ready to use. * Note 2: See the
recipe for "Italian Tomato Sauce" which is included in this collection. *
Note 3: Rinse and drain the clams, being sure they are closed tight and
none are filled with mud. Bring a large pot of water to a boil to cook
the pasta. In another large pot saute the garlic in the olive oil for 1
minute. Add the wine and tomato sauce. Simmer gently, covered, for 5
minutes.
Stir in the baccala, clams, mussels, crab claws and the fresh cod. Cover
and simmer until the clams and mussels just begin to open. Add the shrimp
and squid and simmer about 2 minutes until the shrimp turn pink and are
barely cooked through. At the same time cook the pasta in the boiling
water with a pinch of salt until al dente. When the pasta is cooked and the
seafood is done drain the pasta well and place on a large platter. Discard
any shellfish with unopened shells. Pour the cooked seafood and the sauce
over the pasta. This recipe serves 8 to 10 as a main course. Comments:
Leave it to the Italians to develop a truly delicious seafood pasta. This
dish is made with seven different types of seafood! Recipe Source: THE
FRUGAL GOURMET by Jeff Smith From the 10071992 issue The Springfield
UnionNews Formatted for MasterCook II by: Joe Comiskey {* Prodigy
Service ID # JPMD44A} on 08271995
Posted to EATL Digest 19 Sep 96

Date: Fri, 20 Sep 1996 08:52:19 0500

From: LD Goss ldgoss@METRONET.COM