Share a little about the ingredients and techniques used to create this dish/item. I wanted to create a seafood pasta similar to one on the menu of one of my favorite restaurants here in Quito. It is a spaghetti frutti di mare. Loaded with fresh clams, shrimp, squid and mussels. The sauce is a variation of a tomato sauce. I began by sautéing fresh parsley, oregano and basil in a pan with a little olive oil. After adding some dry white wine and allowing it to reduce, I added the squid and braised it for about 45 minutes. In a separate pot, I created a cream reduction flavored with mirepoix. Once the squid was ready, I added tomatoes and simmered for about 5 minutes. I then added the mussels and shrimp. When the shrimp began to lose their transparency I added about 1/2 cup of the cream reduction to the mixture and allowed it to simmer and thicken some more. This was them pored over fettucini.
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