Market District Recipe: Feast Of The Seven Fishes Pasta Marinara
Chef Ben D'Amico from the Giant Eagle Market District stopped by PTL today to show off a delicious Feast of the Seven Fishes meal!
Feast of the Seven Fishes Pasta Marinara
Compliments of Market District Chef Benjamin D'Amico
Serves: 3-6 Prep Time: 30 min. Cooking Time: 30 minutes
Ingredients:
- 2 lbs Bucatini or other long pasta noodle.
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp Chardonnay or other white wine
- 2 tbsp Lemon Juice
- 1-2 jars Market District Marinara Sauce
- 1 tsp Crushed Red Pepper Flakes
- 2 tbsp Fresh Garlic, minced
- ½ cup Onion, minced
- ¼ cup Green Bell Pepper, minced
- ¼ cup Fennel, minced
- ¼ cup Celery, minced
- ½ lb Shrimp, raw, peeled,
- ¼ lb Lump Crab Meat
- ¼ lb Lobster Claw Meat
- ¼ lb Scallops
- ½ doz Mussels
- ½ doz Littleneck Clams
- ½ cup Calamari, sliced
- TT Kosher Salt & Black Pepper
Garnish:
- ¼ cup Parmesan Cheese, grated
- 6-8 leaves Fresh Basil, chiffonade
- 2 tbsp Fresh Parsley, minced
Directions:
1. Heat a large pot of boiling salted water, & bring to a boil.
2. While water is heating; heat olive oil in a large pan.
3. Sauté the garlic, onion, pepper, celery, & fennel for 3-4 minutes.
4. Deglaze the pan with the white wine and lemon juice.
5. Add in the calamari and sauté for 2-3 minutes.
6. Next add in the mussels and clams, then put a lid on the pot and cook for 1-2 minutes.
7. Finally add in the scallops, crab, lobster, and shrimp, stir, then place the lid back on and cook for 2-3 minutes more.
8. Finally add in the marinara sauce and turn the heat down to a simmer, allow for heat for 5-7 minutes.
9. When the pasta water is at a full boil add in the bucatini & cook only until al dente, 10-12 minutes.
10. Add the cooked pasta to the sauce and toss gently.
11. Season the dish with salt & pepper then garnish with fresh parsley and/or fresh basil, and grated parmesan cheese.
