Seafood Pappardelle Romana
A amazing seafood blend within a delicious from scratch pasta in a spicy tomato cream sauce, with the hint of sweet fennel and anise, rustic seaside Italian flavor.
Ingredients:
1 - 10 oz portion of Harvest of the Sea - Calabasas Seafood Medley
Pasta
8 oz dry Pappardelle pasta or fresh (recipe below)
1 egg beaten
1/2 tsp. salt
1/2 cup all purpose flour
1/2 cup semolina flour
Garnish
Salt and pepper to taste
Chopped flat leaf parsley
Shaved Parmigiano Reggiano
Tomato Cream Sauce
2 tbsp. extra virgin olive oil
2 tbsp butter
1 ea. garlic clove minced
1/2 tsp. crushed red pepper
1/2 tsp. roasted fennel seed
1 tsp. fresh basil, sliced thin
1 small onion, sliced
2 oz. Romana Sambvca (Sambuca)
1 tomato peeled and sliced
1 1/2 cup tomato sauce
1/4 cup heavy cream
Instructions:
In a skillet, heat up 1 tbsp. oil and 1 tbsp. butter over medium-high heat. Sauté the seafood, 2 minute per side. Remove from the pan drain broth discard and set aside keeping warm. You will cook the seafood longer later.
In a skillet,turn the heat to medium and add the garlic, onion and pepper flakes. Cook until soft, but not brown. Flash with the Sambuca Romana, cook off all alcohol, add in the tomato slices, tomato sauce, roasted fennel, basil and heavy cream. Return the seafood medley to the pan and simmer gently for about 3 to 4 minutes. Be careful not to overcook the shrimp.
Pasta: In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water. Knead dough for about 3 to 4 minutes. Let rest 20 min. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of 1" width(Puree of Spinach, Roasted Pepper, Cracked pepper, Squid Ink can always be blended in for flavor or color variations).
While the sauce is simmering, using a separate pot, cook the Pappardelle pasta off to Al dente. Drain and toss the pasta with the sauce and seafood.
Enjoy immediately with a sprinkling of flat-leaf parsley, fresh grated or shaved Parmigiano Reggiano. Serve with a shot of Romana Sambvca (Sambuca) and thee coffee beans as in Italy to your health, wealth and happiness.