Text 15641, 98 rader
Skriven 2014-08-09 07:21:08 av Dave Drum (1:261/38)
Ärende: Chile 7215
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spaghetti w/Lobster & Mussels
 Categories: Live!, Pasta, Seafood, Wine, Chilies
      Yield: 12 Servings

      1 c  Dry white wine
      1 c  Water
      2    (1 1/2 pound) live lobsters
      2 lb Spaghetti
      6 c  Spicy tomato sauce (below)
      1 lb Mussels (pre cultivated);
           - scrubbed well, beards
           - pulled off
      2 tb Minced fresh parsley leaves
           - (wash and dry before
           - mincing)

MMMMM---------------------SPICY TOMATO SAUCE--------------------------
      3 cl Garlic, minced
      3 tb Olive oil
      1 lg Onion; chopped fine
    1/2 ts Dried hot pepper flakes
     56 oz (2 cans) tomatoes; w/juice,
           - pureed course in a
           - blender in 2 batches
    1/2 ts Dried thyme; crumbled

  Recipe courtesy of Gourmet Magazine

  In a heavy 5 quart saucepan cook garlic in oil over moderate
  heat, stirring, until golden and add onion and red pepper
  flakes. Cook mixture, stirring until onion is softened and
  add tomato puree, thyme, and salt and pepper to taste. Simmer
  sauce, stirring occasionally, 35 minutes or until thickened
  slightly. Sauce may be made 3 days ahead and chilled,
  covered.

  Yield: 6 cups

  FOR THE PASTA:

  In a large kettle bring wine and water to a boil. Add
  lobsters and cook covered for 3 minutes (they will be
  partially cooked). Transfer lobsters with tongs to a large
  bowl and boil cooking liquid until reduced to about 1/2 cup.

  Twist off claws and with the flat side of a heavy knife crack
  claws on one side. Cut off tails and cut each tail crosswise
  into 4 pieces, cutting through shell and discarding dark
  intestinal vein. Halve body sections and discard head sacs.
  Reserve tomalley and any row if desired. Lobsters can be
  prepared up to thins point 4 hours ahead and chilled, covered.

  In a six quart kettle bring 5 quarts salted water to a boil
  for spaghetti.

  In a five quart kettle bring tomato sauce, lobster cooking
  liquid, and reserved tomalley and roe if using, to a simmer,
  whisking. Add claws and bodies and simmer covered for 5
  minutes or until the claw meat is just cooked through.
  Transfer claws with tongs to a large bowl and keep warm,
  covered.

  Add tail pieces to the sauce and simmer, covered, 3 to 4
  minutes, or until just cooked through. Transfer tail pieces
  to a bowl and keep warm, covered. Remove and discard lobster
  bodies.

  Add mussels to sauce and simmer, covered, 3 to 8 minutes,
  checking every minute or so and transferring as opened with
  tongs into a bowl. Keep mussels warm, covered (discard any
  mussels that have not opened after 8 minutes). Season sauce
  with salt and pepper and keep warm, covered.

  While seafood is cooking, cook spaghetti in boiling water
  until al dente, and drain in a colander. Add spaghetti,
  lobster, and mussels to sauce and heat over moderate heat
  until heated through, stirring and tossing mixture until
  spaghetti is coated well with sauce.

  Transfer to a large platter and sprinkle with parsley.

  Yield: 12 servings as part of an Italian Christmas Eve
         dinner

  SOURCE: COOKING LIVE! Show w/Sara Moulton; SHOW# CL9246

  MM Format by Dave Drum -  12 March 2000

  FROM: Uncle Dirty Dave's Archives

MMMMM

... I think that I shall never hear, A poem lovelier than beer ... Mad Magazine

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)