A seafood version of classic Bolognese?  This seafood version is , of course, lighter and perfect as a lunch or first course for a dinner party.  I made it with rock shrimp and lobster.  The plate in the picture is from Buon Ricordo America (when you finish the food, the lady is naked!)

serves 4

1/2 cup sweet onions, small dice

1 carrot, shredded

1 rib of celery, small dice

2 slices smoky bacon, cut into very small cubes

1 cup dry white wine

1 cup canned tomatoes

1 cup fish stock

1/2 cup half and half

1 pound sheet pasta

1 pound rock shrimp

1 pound lobster meat (or monkfish, poor man’s lobster)

1/2 pound mussels, cleaned and debearded

1/2 cup parsley, minced

  1. Saute the bacon until crisp and remove from pan and pour off most of the fat and deglaze with white wine.
  2. Add onions, carrots and celery to the saute pan and cook until the vegetables become translucent.
  3. Add 1 cup canned tomatoes and 1 cup fish stock and reduce by half.  Add back the crispy bacon.
  4. Add seafood: rock shrimp and lobster(or monkfish)  Add the mussels.
  5. Add half and half.
  6. Cook until the seafood is done and the flavors are incorporated.
  7. In a large pot of salted water, put the pasta sheets and cook al dente.
  8. On each plate arrange the pasta and the seafood sauce by folding the sauce under and over the pasta sheet (sort of an S formation). Arrange the mussels.
  9. Garnish with parsley


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  1. lizthechef says:

    Already crazy about your blog…Isn’t it fun? And we get to cook whatever we want 😉

  2. TasteFood says:

    What a pleasure to discover your blog! I look forward to reading more.

  3. Nicole says:

    This dish looks amazing! I was wondering about the dish. I am actually searching for Buon Ricordo America plates. Can you tell me which restaurant you got this dish from? Also, do you have any others? Thank you!

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