• 1 lb. thin pasta*
• 3 tbs. olive oil*
• 2 cloves garlic – chopped
• 1 small onion – chopped
• 1 cup dry white wine*
• 1 cup fish broth or clam juice
• 1 35 oz. can San Marzano tomatoes*
• 4 basil leaves – roughly chopped
• Salt and pepper to taste
• 3 dozen assorted shell fish – scrubbed and rinsed*
• 1 dozen shrimp, deveined and peeled
• ½ lb. hearty white fish
In a large heavy pot heat the olive oil over medium heat. Add the onion and sauté until soft. Add the garlic and cook until soft but do not brown.
Add the wine and cook until the aroma of the wine subsides and then add the fish broth or clam juice. Crush the tomatoes with your hands while adding to the pot. Add the basil, salt, pepper and simmer for about 15 minutes.
Add the fish, cover and cook until the shrimp is pink and the shell fish have opened. The white fish will be cooked by this time. Discard any shells that did not open. Ladle into large bowl.
Cook pasta according to package directions. Drain, pour into large bowl and add some of the fish sauce to it mixing well. Fill individual serving bowls and pass the fish sauce.
New Year’s Day Panettone Pudding
(Or… What to do with your left over Panettone!)
• 6-8 slices of Pannetone*
• 3 Tbs or your favorite liqueur
• 2 ½ Cups Half and Half
• ½ Tsp Cinnamon
• 1 Tbs Fresh Lemon Zest
• ½ cup Sugar
• 4 Eggs
• Butter for greasing pan
Heat oven to 325 degrees. Cut the Panettone into slices and sprinkle with your favorite liqueur and let sit for a few minutes to absorb. In a saucepot add the half and half, cinnamon, sugar and lemon zest and bring slowly to a boil. Remove from the heat and let cool. Meanwhile, beat the eggs just until a little frothy and slowly add to the milk mixture stirring swiftly and constantly to make sure the eggs don’t curdle. Butter a heatproof baking dish or heatproof bowl. Spread the Panettone around the bottom and pour the custard mix over it. Put that dish or bowl in a roasting pan and pour enough boiling water to come about two thirds up the side of the dish or bowl. Bake for 60 – 80 minutes until set. Remove from pan and let cool and chill before serving.
This is a good Sunday breakfast dish (you can omit the liqueur and just use a little vanilla) or a great dessert. Serve with Vin Santo for a real treat.
*Available at the Market