|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
Shellfish:
1/2 lb. bay scallops
1/2 lb. small shrimp, peeled
1/2 lb. back fin crab meat
4 cups white wine, Fruitty, but not sweet
White Sauce (Medium Thickness):
3 tbsp. butter
3 tbsp. flour
1 cup fish stock or court boullion
1 cup milk
Salt and white pepper to taste
Pasta:
1 lb. commercial squid ink pasta
|
Directions:
|
Prepare the shellfish by poaching eah item selarately in the white wine. Do not overcook. Prepare the white sauce by melting thye butter in a small saucepan. Add the flour, and using a whisk, cook the roux. Do not brown the roux. Slowly add equal amounts of court boullion and milk until the proper consistency is attained. When a medium consistency is attained, lower the heat and simmer for a couple of minutes. Fold the poached shellfish into the white sauce. Note: If sauce is too thick, add some of the white wine used in the poaching . . . on a little at a time.
Cook pasta according to package directions. Drain and ladle Shellfish sauce over the top of the Squid Ink Pasta. Serve with Parmesan Cheese, Grated.
|
Comments from djplam
:
|
Squid ink Pasta can be found at most gourmet or specialty stores. Or you can make your own pasta. Request your fish market reserve an ink sac or two when cleaning the squid for you. Mix into the pasta and shape it into fettuccine.
Taken from my cookbook, "Old Country Italian Cookbook", by Donald JP La Marca.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
