Sunday, January 8, 2012

Mallory Square Seafood Pasta

It's right after the holidays.  Do cans of tiny shrimp and crab, which were intended for use in making shrimp or crab dip, clutter your pantry?  Good news is, there is more to do with canned seafood than making dips or salad for sandwiches. 


Key West from the Conch Train, and some lady's arm.  ;.)

This recipe was inspired by my time spent in Key West.  There is nothing like Mallory Square at Sunset.  A colorful collection of people gather and it's a total party atmosphere.  You can buy drinks with an extra shot of rum on the side (not just rum, but Bacardi 151).  And just a short walk away, you can climb to the top of a lighthouse.  You can stroll places Hemingway haunts and Parrot Heads frequent.

You can shop for souvenirs or you can take a Conch train tour.  You can take your picture 90 miles away from Cuba.  As for dining, you can find some of the best, freshest, seafood establishments on earth!

While I am a big proponent of using fresh - or at least fresh frozen - seafood, there are times when canned crab, shrimp, or clams make it on to our dinner plates.  Because it's so economical and light, I know you're going to love this dish, too.

Serves 4. 

Under-ripe Florida Avocado Makes this Dish Special

Mallory Square Seafood Pasta

1/2 pound Angel Hair Pasta
2 tablespoons Olive Oil
Crushed Red Pepper, to taste
1/2 teaspoon Anchovy Paste
3 cloves Fresh Garlic, minced
1 fresh Florida Avocado, under-ripe, chunked
2 tablespoons Butter, divided
Course Sea Salt, to taste (I suggest adding a pinch and letting people salt at the table)
Juice of One Large Lime
Juice of 1/2 medium Lemon
2 tablespoons Semi-Dry White or Blush Wine (Optional, but recommended for flavor)
1 Ladle of Starchy Cooking Water (from pasta)
1 - 4 ounce can Tiny Shrimp, drained
1 - 6 ounce can White Crab meat, picked clean of shells

Cook pasta per package directions.  Drain and keep warm.

In a medium skillet,  add olive oil, crushed red pepper, anchovy paste and garlic.  Cook over low heat for three minutes until garlic is softened. 

Add Avocado and one pat of the butter.  Cook for three minutes until avocado begins to soften.  (This is why you want to use under-ripe in this dish).

Add salt, lime, lemon, wine and cooking water.   Bring to boil and reduce to simmer, about two minutes.

Reduce sauce for about one more minute.  Gently fold in canned shrimp and crab. 





Add remaining butter.  Warm for one minute.




Serve over pasta.

If you like this dish, you might also like this Key West post:  http://welcometojustforcooking.blogspot.com/2011/04/90-miles-away-chicken-with-conch.html

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