Text 16304, 106 rader
Skriven 2007-06-04 23:19:02 av hap newsom
     Kommentar till en text av MICHAEL LOO
Ärende: RE: swimpses 616
========================
Hey Michael!

->  HN> Most of the time with scallops you don't eat the entire critter
-> 
-> In the States ... in other parts of the world the gonadal
-> apparatus ("roe") is prized just as highly as the muscle.
-> But the digestive tract of scallops can also wrap partway
-> around the adductor muscle, so it should be checked for
-> and removed even in processed scallops.
-> 
Yeh but it's been so long since I had any "out of country" scallops I can't 
remember back that far (Grin). I think the last time was 1962 or so in the 
town of Royan France...had the best shrimp and scallops! 
And since it was still less than 20 years after the  end of WWII, there were 
still lots of interesting things along the beaches from the anticipated Allied 
Attacks. 

->  HN> anyway...and I  pretty much agree with the lobsters though I'm not 
as
->  HN> picky on the shrimps. 
-> 
-> The main reason for being picky is that the "vein" tastes
-> like s...oap.
-> 
->  -> Then you gotta like the crustaceans A LOT.
->  HN> Yup, which is why it's good to find someone who has a commercial
->  HN> license  and is willing to part with some of his catch. 
-> 
-> That's what dollars are for. Though it is pleasing when
-> one can cut out the middleman - in season, there are trucks
-> along US 1 in New England, out of the back of which local
-> shrimp are sold at less than half what they'd go for in the
-> store. Great to get the freshest possible seafood for just a
-> couple bucks a pound.
-> 
I like it when I get a discount...what I don't like is when the person selling
is 
also trying to get full retail for his product as well. I can understand his
desire 
for maximizing his profits...but if there is no middleman why does he want HIS 
profits too? 


-> Spaghetti alla Pirata
-> Cat: Campania, main, pasta, shellfish
-> Servings: 4 to 6
-> 
-> 12 oz cherry tomatoes, halved
-> 3 scallions (white and pale green parts only)
-> - coarsely chopped
-> 3 garlic cloves
-> 1 oz Parmesan cheese, coarsely chopped
-> 8 fresh basil leaves
-> 3 Tb olive oil
-> salt and freshly ground black pepper
-> 1/3 c extra-virgin olive oil
-> 1 ts dried red pepper flakes
-> 1 lb peeled deveined uncooked large shrimp
-> 2 lb small clams, scrubbed
-> 3 Tb fresh lemon juice
-> 1 lb spaghetti
-> 1/4 c chopped fresh basil
-> 1 Tb grated lemon peel
-> 
-> COMBINE the first 6 ingredients in the bowl of a food
-> processor,and pulse just until the tomatoes are coarsely
-> chopped (do not puree). Transfer the sauce to a large
-> bowl. Season the sauce with salt and pepper . Set aside.
-> 
-> BRING a large pot of salted water to a boil.
-> 
-> WHISK the oil, red pepper flakes, and 1/2 ts of salt in a
-> large bowl. Add the shrimp and toss to coat.
-> 
-> HEAT a heavy large skillet over high heat. Using a slotted
-> spoon transfer the shrimp to the hot skillet and saute just
-> until cooked through and golden, about 2 min. Transfer the
-> shrimp to a bowl.
-> 
-> ADD the remaining oil mixture, clams, and lemon juice to
-> the same skillet. Cover and cook until the clams open
-> (discard any that do not open), shaking the pan occasionally,
-> about 8 min. (Some clams may contain more liquid than others;
-> if you find there is too much liquid at this point, reduce
-> the liquid by half. Return clams to skillet.)
-> 
-> COOK the spaghetti until tender but still firm to the bite,
-> stirring often to prevent the pasta from sticking together,
-> about 8 min. Drain and transfer to a large bowl.
-> 
-> ADD the tomato sauce, and toss to coat. Season the pasta
-> with salt and pepper. Top with the shrimp and clam mixture.
-> Sprinkle with the basil and lemon peel, and serve.
-> 
-> Created by: Giada De Laurentiis
-> 
-> M says go easy on the Parmesan.

Very interesting dish....the sauce is not cooked at all eh? I think I'd cook it
a 
bit myself and eliminate the parmesan in the sauce and add it with the basil 
at the end.
chat with you soon
hap 
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