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!)
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
- Saute the bacon until crisp and remove from pan and pour off most of the fat and deglaze with white wine.
- Add onions, carrots and celery to the saute pan and cook until the vegetables become translucent.
- Add 1 cup canned tomatoes and 1 cup fish stock and reduce by half. Add back the crispy bacon.
- Add seafood: rock shrimp and lobster(or monkfish) Add the mussels.
- Add half and half.
- Cook until the seafood is done and the flavors are incorporated.
- In a large pot of salted water, put the pasta sheets and cook al dente.
- 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.
- Garnish with parsley