|Hamming it, Movie Star-Style!|
Speaking of Saveur, if you look closely at the cover version, it appears not to be the same recipe as described inside the magazine, while the photo accompanying the recipe does appear to be from the actual recipe. These things happen, the logistics of photography and editorial writing being what they are. But the recipe and photos I don't care about, just the idea. I don't need a recipe to make this dish.
As you can see below, unlike the stylists at Saveur, I spent absolutely no time with my tweezers artfully arranging this joyous mix of pasta and seafood for the camera! But I will tell you this: Chiarello's recipe in the magazine has nothing on this. I guarantee in a blind tasting that my version will whip his, but I sure wish I had a pound of perciatelli laying around for this pasta. Fettucine was the best that our grocery store could provide. Note to self: order a case of perciatelli!
|Fettucine ai Frutti di Mare|
I handled it by steaming the clams first and then putting them into the pasta bowl, covered with a towel to keep them warm. Next I steamed the mussels. Then in the pan in which I would ultimately make the sauce, I just briefly cooked the squid with garlic and extra virgin olive oil until the squid just plumped up, seconds only.
Removing the squid to the pasta bowl and covering it with the towel, I refired the pan to make the sauce. In went four ounces of Peruvian-style chorizo and a minute later about six cloves of slivered garlic, three Calabrian peppers, a half a cup of grilled and marinated fennel, and a handful of tiny capers. A minute later, I put in the shrimp and two cups of halved grape tomatoes.*
Meanwhile, the fettucine were cooking away and as they neared readiness, I put a half a cup of the pasta water into my sauce, mixed it well, tasted for seasoning, and poured it over the seafood already in the pasta bowl. The drained fettucine went in next with a big handful of chiffonaded basil and I gave it all a big toss.
The result was simply outstanding. One of the best pasta dishes that I have ever eaten. Happy Mother's Day Annie!
*Don't get wrapped around the axle about quantities. This is a "just do it" sauce with no right and no wrong. Just do it.
|My New Love: Peperoncini di Calabria|