"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Parrothead Pasta Recipe

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This recipe for Parrothead Pasta, by , is from The campo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Gilgallon


Parrothead Pasta Recipe

2 large smoked lobster tails
24 large shrimp
24 large smoked scallops
1/2 lb. crab meat
1/2 lb dry spinach fettuccini
1/2 lb dry egg fettuccini
2 cups white wine
1/4 cup olive oil
3 tablespoons garlic, chipped 1/4 cup lemon juice
3 tablespoons shallots, minced
2 teaspoons mixed dried herbs equal parts of basil, oregano, thyme
2 tablespoons salt
1 cup sun dried tomatoes, julienned
2 cups mushrooms, quartered
6 oz. Parmesan cheese, grated
1 cup roma tomatoes, seeded and julienned
1 bunch green onions, chopped
1 cup spinach, packed-washed and shredded into chiffonades
1 stick butter, cubed

1. Cook pastas until al dente-tender but still firm to bite.
2. Drain pasta thoroughly. Set aside.
3. Add white wine to hot sauté skillet and cook over high heat until half the wine evaporates.
4. Add olive oil, garlic, lemon juice, shallots, herbs and salt, sun dried tomatoes, mushrooms, Parmesan cheese, and all the seafood to the skillet.
Sauté on high heat until hot all the way through. Approximately 3-4 minutes.
5. Add pasta an heat thoroughly.
6. Finish by tossing in roma tomatoes, garden onions, chopped spinach and butter. Cook until butter has melted into the sauce.
7. Serve hot with more Parmesan cheese sprinkled on top.




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