I'm sort of back.
Thank you for all the kind words and encouragement. You guys rock!
The I'm-not-in-the-mood-to-blog/cook moment happens to everyone, it seems like. At the end, we all go back to where we belong and are happy - cooking/baking. During the break, I dined out, traveled, read more books, and checked out inspiring blogs. All these things gave me motivation and energy. My appetite is back, at least for now.
I hope everyone had a great Chinese New Year and super bowl. I was happily full; that's all I can say!
I finally got around to this inked spaghetti I bought in Italy last October. Yeah..I know...I just got my hands on it now. The color makes a dramatic presentation and adds a wow factor to the finish. It's really easy, light, and elegant. This is my first time working on live mussels. Keith doesn't like them that much so I don't get a chance too often. However, for this type of spaghetti, it couldn't be better than with seafood. Keith doesn't like squid and scallops so he left me only a few options - shrimp and fish. I work for a shrimp importing company so they don't excite me that much. I decided to go with mussels and fish.
Please feel free to add any kind of seafood you like.
PS: I got really busy at work but I will catch up with my favorite blogs very soon!
Inked Spaghetti with Seafood
1 lbs live mussels, scrubbed and bearded
1 lbs fresh salmon, skinned, and cut to large cubes
3 tbs olive oil
7 tbs dry white wine
3 garlic cloves, chopped
2 tbs butter
1 lb inked spaghetti
3 tbs minced shallots
salt and pepper
3 tbs chopped fresh parsley or more
3 tbs chopped fresh dill or more
- Put the mussels in a sauce pan with 1 tbs of oil. Add wine, set over high heat, cover and steam for about 3 mins. Shaking pan occasionally until the mussels have opened.
- Discard the mussels that remain closed. Let cool in the saucepan.
- Strain the cooking liquid and set it aside until required.
- Heat the remaining oil in a large deep frying pan. Add shallots, then garlic. Saute' for about 1 mins or until it's translucent.
- Add salmon and cook for 2 mins or until it's cooked through.
- Remove cooked salmon and set aside. Keep the shallots, garlic, oil in the pan.
- Boil water to cook pasta. Salt the water. Cook as stated in the packaging. Drain.
- Pour the reserved mussel liquid into frying pan and bring it to a boil. Lower heat and season with salt and pepper. Return the salmon to the pan. Heat for a few seconds then stir in pasta.
- Add parsley, dill, and squeeze lemon juice over. Toss well.
- Correct seasonings.
|Saute' shallots and garlic|
|Add the fish - I used salmon for the fish but any firm fish will work|
|Toss well with fresh herbs|