New York City Chefs Daily Recipe for 8/20/2001 : Recipe for Pasta and Seafood
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pasta and Seafood  recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 8/20/2001 : Recipe for Pasta and Seafood
"Pasta and Seafood"

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  Arqua Restaurant
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"As we graze it grows"

1 pound linguine pasta
3 cloves of garlic, crushed
1 1/2 cups onion, chopped
2 anchovy filets, rinsed and minced
Cayenne or crushed red pepper to taste
3 tablespoons green olive oil
1 cup Italian black olives, diced
2 cups fresh plum tomatoes, peeled and diced;  or canned Italian tomatoes, crushed
2 tablespoons small capers, rinsed
1/2 teaspoon Italian herb seasoning
3 cups fresh seafood, chopped (mussels, clams, calamari, shrimp, crabmeat, lobster cod, or swordfish)
1 cup fresh Italian parsley, chopped

In a large lidded pan, boil water to cook the pasta.  In a large frying pan, sauté the garlic, onion, anchovies, and hot peppers in the olive oil for 3 minutes.  Add the tomatoes, olive, capers, and Italian herb seasoning, and cook for 5 minutes.  Add the seafood and parsley;  cook 3 to 6 minutes (keep fish slightly undercooked).  Cook the pasta al dente, drain, and place it in a large serving bowl.  Pour on the sauce and mix thoroughly. Serve immediately.  Serves 6.
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