SEAFOOD PASTA

I was at GMA Network for an episode shoot for Delicioso (QTV11) back then when I met Chef Leah Cohen, who was one of the chefs in Top Chef Season 5. 

She made this Seafood Pasta Delicioso which was really a hit. I remember eating a lot after the shooting. She is really nice and she always smile. As far as I can remember she has a Filipino blood so we should be proud of her.

Anyhow, my fascination in Italian cuisine is exceptional. I think I can eat pasta all day long and survive without eating rice nor my favorite viands. Aside from it is easy to prepare, you can vary your toppings or how the way you make a pasta dish with three (3) simple ingredients: noodles, water and salt. Though I have allergies in prawns, I love making seafood dishes especially in pasta. Unfortunately I was not able to get the all the ingredients Chef Leah used during the shot (since I was really starstruck after seeing her) so I tried making my own version of her Seafood Pasta Delicioso.
 My first customers with this recipe were my senior varsity adviser and the alumni of my group when I was in college, https://www.facebook.com/pages/UPLB-Street-Jazz-Dance-Company/221348884687" target="_blank">UPLB Street Jazz Dance Company. I think they liked it, or not? LMAO!

For the pasta

1 kilogram pasta of your choice, but I suggest to use linguine

water

generous amount of salt

For the sauce

250 grams Clams, soaked in cold water

250 grams Mussels, soaked in cold water

250 grams Prawn, peeled (except tail) and devained

250 grams Squid, washed, cleaned and sliced by 1/2 inch thickness cross-wise

200 grams Cherry tomatoes, cut in halves

2 cloves garlic, chopped

1/4 cups Parsley, chopped

1/4 cups Basil, chopped

1/4 cups Cilantro, chopped

150 ml White wine (or Chicken or Seafood broth will do)

1/4 teaspoon Lemon zest

Olive oil

a pinch of Pepper flakes

Butter, chilled

Salt and white pepper, to taste

Procedure:
For the pasta
Cook pasta as directed in the packaging. Set aside. Reserve 1 cup of water used in cooking pasta.

For the sauce
1. In a fry pan, place about 1/3 cup butter and saute prawn until cook (when prawn change in color, orange). Set aside.
2. In the same pan, saute sliced squid for a minute or two. Remove from heat immediately. Set aside.
3. Stir in chopped garlic and saute until fragrant. Add in cherry tomatoes, lemon zest, pepper flakes and half of the greens. Season with salt and white pepper. Stir.
4. Add in white wine or broth and reduce it in half with occasional stirring.
5. Once reduce add in 1/2 cup chilled butter to helps emulsify the liquid.
6. Place in clams and mussels. Stir briefly. Cover and leave it for 4 to 5 minutes until shells open.
7. Remove cooked clams and mussels from boiling liquid, then toss in cooked pasta until well-blended.
8. Add in all seafoods and the remaining half of the greens. Toss until well blended.
9. Serve hot.


Tips:
* If the the pasta is too dry, you can adjust by adding the reserved water until you achieve your desired consistency.
* You can also add olive oil for a glossy appearance of your pasta, it also helps in preventing noodles from sticking with each other.