Seafood Pasta and Summer Fruit

Pasta A Lu Scogliu (Seafood Pasta)

Our weather has been blazingly hot! Turning on the oven is out of the question, so our family has been concentrating on quick, simple meals cooked on the stovetop.

My niece, Maria Lucia bought a a mix of fresh seafood: Gamberetti (Baby Shrimp), Pesce Spada (Swordfish,) Calamari (Squid) and Vongole (Clams) at the Sciacca Fish stall at the local market. She used this mix to make Pasta A Lu Scogliu. The “Scogliu” is a rocky seashore, where some of the seafood is presumably found.

Here is her recipe:

Ingredients:

• Olive Oil
• Garlic Clove
• Mixed Seafood
• White Wine
• Ripe Tomatoes, Peeled and Chopped Finely
• Salt and Pepper to Taste
• Finely Minced Parsley
• Cooked Linguini or Spaghetti
• Pasta Cooking Water as needed

Preparation:

• Add olive oil and the garlic clove to a shallow skillet. Lightly cook garlic clove and remove when it begins to brown
• Add Mixed Seafood and saute for a couple of minutes
• Deglaze with White Wine and allow to wine evaporate
• Add Chopped Tomatoes
• Reduce heat to low
• Partially cover skillet and simmer until tomatoes are cooked and sauce is formed (10 – 15 Minutes)
• Drain pasta and toss into Mixed Seafood Sauce. If needed, add pasta water to loosen sauce.
• Add minced parsley, toss and serve

Pasta Lu Scogliu was beautiful and tasty. As always, looking forward to enjoying it again!

Frutti D’Estate (Summer Fruit)

Summer fruit continues to evolve. My latest obsession is the Muluni Giallu (Yellow Melon.) It is sweet and juicy and the perfect accompaniment to prosciutto. It was a refreshing ending with our Pasta a Lu Scogliu.