We’re Cooking: Pasta From the Sea with Chef Andrew Ormsby


wpid-20140618_203604.jpgWe had dinner the other night with our friend, the amazing, Chef Andrew Ormsby and his punkins. His youngest daughter, Ruby’s, favorite dish is this pasta filled with a boat load (literally) of shellfish, inspired by Andrew’s extensive travel throughout the Mediterranean, influenced by both Italy and France. Once your prep work is done, the actual cook time creating the dish takes a cool 5 minutes, yet so sublime you would think it took an entire day to prepare. Pair with a crisp and lively, slightly toasty and nutty Perrier Jouet Grand Brut Champagne and your luxurious meal is complete. Here is a step by step.



Pasta From the Sea
1 pound linguini pasta, par-boiled to just under al dente, drained and set aside
1/2 pound crab meat, picked through well for shells
1 pound diver scallops, with their liqueur
1 pound medium shrimp, peeled and deveined and cut in half
3-4 cloves garlic, minced
2 tomatoes, seeds removed and diced
4 tablespoons chopped scallions
4 tablespoons chopped fresh parsley
Pinch red pepper flakes
1/2 cup white wine
1/2 cup olive oil
1 tablespoon butter
Salt and pepper
1/2 cup shaved Pecorino Ramano
1/3 cup grated parmesan
1/2 cup heavy cream (optional)




In a large pot or Dutch oven heat 2 tablespoons olive oil and the butter to medium heat then add the garlic, cooking until softened, then the scallops and shrimp, cook for 2 minutes, then the scallions and tomatoes, cook for another minute, then the red pepper flakes, crab, half the parsley and white wine.  Cook for another 2 minutes, letting some of the alcohol cook out.  Add the pasta, then season generously with salt and pepper, add the rest of the parsley and drizzle with remaining olive oil, and stir well to combine.  Once well mixed add the cheese and cream, again stirring well to combine. Plate immediately and garnish with additional parsley, cheese and/or a drizzle of olive oil.



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