Seafood Pasta

In my family, there are at least a dozen variations of this dish.  It’s a dish that has lived on my family’s Christmas Eve (Feast of the Seven Fishes) table for longer than I’ve been on this planet.  This is a version I make if I don’t have hours to spend in the kitchen, but,  I want to remember my grandmother.  It might seem an odd dish to define comfort food.  But, I think it’s safe to say my family would say it does.  Countless happy Christmases filled with beautiful memories and giant tables jam-packed with family eating this dish, how can it be anything else?

This dish can be made in about an hour.  And, it’s worth the effort.  When I have a bit more time, I like to add freshly shucked clams and mussels.  If you choose to make this dish, share it with someone you love.  And, make your own beautiful memories.

Seafood Pasta
serves 6 hungry people

1 large can of the best quality DOP whole tomatoes you can find
1 large onion, diced
2 cloves garlic, finely diced
1/2 tsp dried basil
1/4 tsp dried oregano
1/2 tsp black pepper
1/4 – 1/2 tsp crushed red pepper
1 small octopus, cleaned and sliced
1/2 lb calamari, cleaned and sliced into rings
1/2 lb shrimp, raw & shelled

Saute onion in a generous swirl of olive oil over moderate heat.  While the onion sautes, puree the tomatoes in a food processor.  Set aside.

Add garlic to the onions and saute another minute or two.  Add tomatoes, basil, oregano, black pepper, and crushed pepper.  Bring to a boil.  Add octopus and calamari.  Simmer gently for 40-45 minutes.

Start your pasta water at about the 25 minute mark.  Salt the water when it boils and add linguine to the boiling water.  (at about the same time, the 35 minute mark, add the shrimp to the sauce) Gently boil pasta for roughly 6 minutes or until your pasta is al dente.  Drain pasta and add it to your simmering sauce.  Turn off the heat and let it sit for about 5-6 minutes.  Stir gently once or twice.

Mangia… mangia!!