Ann started things off with shrimp seviche, which morphed into cellophane noodle salad or some combination of the two dishes. I thought we were done with dinner planning and had arrived at the "light and fresh" dinner that Ann was craving. Then scallops got into the picture, still light and fresh. But then things took a left turn: "in a spicy tomato sauce." Next, "what kind of pasta do you have at the restaurant?" At this point, I knew light and fresh was out the window and I threw in the towel offering that we also had beautiful mussels to add to the arrabbiata/puttanesca sauce.
And what an awesome dinner it turned out to be!
|Penne ai Frutti di Mare all’Arrabbiata|
|Warm-up Wine During Prep|
|Sauce Mise en Place|
|Sauce Just Starting to Work|
|Final Reduction on the Sauce|
|A Perfect Wine for This Sauce|