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Pasta Dishes

Fusilli Mediterraneo


1/2 Tbsp. sliced garlic
2 Tbsp. fresh Italian parsley
2 Tbsp. fresh basil
Pinch of crushed red pepper
Black pepper & salt to taste
4 Tbsp. olive oil
2 oz. dry white wine
8 oz. chopped fresh tomato
2 oz. heavy cream
4 medium calamari tubes, cleaned and sliced into rings
2 oz. baby or rock shrimp
10 PEI mussels
10 littleneck clams
4 oz. clam stock or water
3 oz. marinara sauce
1/5 lb. fusilli or pasta of your choice


Heat 3 Tbsp. olive oil with garlic in a medium sauté pan with crushed red pepper. When garlic starts to color, add calamari, mussels and clams and sauté for one minute. Add tomatoes and sauté for one minute. Add white wine and reduce for 30 seconds. Add clam stock or water and reduce for 2 minutes. Add marinara and heavy cream. When sauce starts to boil, add baby shrimp and cover. When mussels and clams are open, strain the sauce into a separate pan, dividing the seafood and the sauce. Reduce the sauce to the consistency desired. At this point, you should check for seasoning and add any salt or pepper. Always add salt in a seafood dish towards the end because the seafood may contain a lot of salt prior to cooking. Toss the cooked pasta in the sauce with parsley and basil. Plate and top with the seafood.

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